Ricotta and saffron pasta
A last minute pasta dish you can cook in no time.
Pasta 500 gr.
Ricotta cheese120 gr.
Grated parmesan cheese 100gr.
Onion, saffron, olive oil, salt, pepper
Boil salted water and then cook 500gr. of pasta. Meanwhile, cook onion, water and oil in a frying pan. Add a touch of saffron and cook on low heat. When the water in the pan boils, put the ricotta and a few tablespoons of boiling hot pasta water in the pan and mix it all with a small whisk. Drain the pasta when it’s ‘al dente’ and then mix it with the grated cheese and ground pepper in the frying pan.
Add parsley, thyme, marjoram, chives and basil to the pasta dish if would like to give your meal a colourful touch.