Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
- 400 g (14 oz) pasta, of your choice
- ½ bunch of rapini, roughly chopped
- 30 ml (2 tablespoons) olive oil
- 60 ml (¼ cup) pine nuts
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 60 ml (4 tablespoons) ricotta
- 60 ml (¼ cup) 35% cream
- Basil oil, for finishing
- Salt and pepper, to taste
Preparation
- Bring a large pot of salted water to a boil. Add the rapini and cook for 3 to 5 minutes. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil and sauté the shallot until lightly browned.
- Add the garlic and pine nuts. Continue cooking for 1 to 2 minutes, stirring, until the pine nuts are lightly browned. Season with salt and pepper.
- Add the rapini and sauté for a few minutes to blend the flavors.
- Stir in the ricotta and 35% cream. Gently mix until you have a creamy sauce. Taste and adjust the seasoning as needed.
- Meanwhile, cook the pasta in a large pot of boiling salted water, according to the package directions, until al dente. Reserve a little of the pasta cooking water, then drain.
- Add the pasta to the skillet and toss to coat well with the sauce. Add a little of the reserved cooking water as needed to adjust the consistency.
- Divide the pasta among plates and finish with a drizzle of basil oil. Serve immediately.
