It’s been crazy busy lately, and I’ve been trying to clean out the chest freezer for the annual defrost (which I happened to miss last year, and possibly the year before, and *maybe* the year before that as evidenced by the package of bacon I found in the bottom from 2010). Hey, it was in the freezer. It was just fine!
Okay, so perhaps I’m not on a truly annual freezer cleaning schedule. Perhaps it’s just that I’ve realized I can’t find half of my Tupperware, and when I’m having a Tupperware shortage, I know where it’s usually hiding.
Anyway, I didn’t have the gumption to make lasagna in the middle of the hottest part of the summer, but as part of Operation Reclaim Tupperware, I wanted to use up some of my homemade ricotta. By the way, YouPinspireMe.com also made my ricotta for a lovely pasta dish this weekend, but I don’t have a recipe to link it to yet.
This pasta sauce is lovely, rich and simple, perfect for a wide variety of toppings both vegetarian and non. I spiced it up with some sun-dried tomatoes for some color. I love sun-dried tomatoes, but you don’t have to feel obligated to top with them. Pea shoots and roasted peppers would also give it some pop.
- 350g fettuccini
- 3 Tbsp salted butter
- 4 Tbsp fresh chopped cilantro or other flat leaf parsley, divided.
- Rounded 1/2 cup ricotta cheese
- 2/3 cup sour cream
- 2 Tbsp olive oil
- 1/2 cup hot chicken or vegetable stock
- 1 Tbsp pine nuts
- salt & pepper
- 1 pinch nutmeg
- Bring a pot of salted water to a boil. Add the pasta and boil for 8-10 minutes, or until al dente.
- While the pasta is boiling, mix the ricotta, sour cream, and olive oil together in a bowl. Chop parsley and set aside.
- When pasta is finished, drain well and return to the pot. Add the butter and half of the chopped parsley, and toss thoroughly to coat.
- Add the hot chicken stock to the ricotta mixture. Season with salt, pepper, and nutmeg.
- Pour the ricotta mixture over the pasta and toss. Serve immediately, garnished with remaining parsley and pine nuts.
