Ingredients:
- 200 g of orecchiette
- 200 gr of ricotta cheese
- 1 spoon of parmesan cheese
- 8/10 pomodori secchi (sun dried tomatoes)
- Zest of 1 lemon
- 3 spoons of extra virgin olive oil
- Salt and pepper
- Walnuts
- Fresh mint
In a large pot, add water and cook on high heat. In a bowl, mix the ricotta and parmesan cheese, oil , salt and pepper and lemon zest. Stir using a whisk until the mix becomes homogeneous and creamy. Cut the pomodori secchi in smaller pieces and add them to the mix. Do the same with the walnuts. As soon as the water boils, add 2 tablespoons of salt and stir to let it dissolve. Add pasta and let cook for about 15 minutes (check the cooking time on the bag of your pasta). If you want it ‘al dente’, let cook until 3’ less than what indicated on the pasta bag. When ready, drain it and add it to the ricotta cream (keep some cooking water). In case the result looks too dry add a couple of spoons of cooking water and stir. Divide the orecchiette in two plates, add some chopped fresh mint and enjoy it warm!
