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Vorti-cee with Lemon-Ricotta Sauce
Recipe courtesy of Sergio from Pasta Santina
Ingredients:
- 12 oz, Pasta Santina Vorti-cee
- 10 oz, ricotta cheese
- 3 oz, lemon juice
- 2 oz, Parma ham (proscuitto)
- 3 oz, Arugula - washed and dried
- 1/2 cup, il Fustino Arbequina Extra Virgin Olive Oil
- 4 oz, Parmesan - grated
- salt and pepper - to taste
Directions:
Prepare your Mise en Place
Pour ricotta into a large bowl, season with lemon juice, olive oil, salt and pepper. Wash and dry augula. Slice Parma ham into tiny stripes.
Cooking
Time to cook some pasta, Vorti-cee! Get a pot with 3qt of hot water, add 1 oz of sea salt, once it is boiling add Vorti-cee and cook for 5 minutes.
Within 2 minutes from cooking, take a ladle full of that starchy water and pour it into your ricotta mixture, and stir energetically to create and smooth cream, adjust flavors with salt and pepper or more lemon juice if needed.
Once pasta is ready, strain the water and pour pasta into the ricotta bowl, stir with a spoon until nice and cozy, add parma ham and grated Parmesan cheese.
Top your pasta with a bit of arugula and more grated cheese.
Serve and enjoy!