Vegetarian Recipes - Pasta with Ricotta and Arugula Recipe

  
 

Pasta with Ricotta and Arugula Recipe

 

Ingredients

 

Serves 4-6

  • 1 lb/500 g fusilli

  • 6 tbsp extra-virgin olive oil

  • 3 cloves garlic, finely chopped

  • 6 ripe tomatoes, seeded and diced

  • 1/2 cup/60 g black olives, pitted

  • 1 1/2 cups/375 g Ricotta cheese

  • 2 oz/60 g arugula/ rocket, coarsely chopped

  • 2 oz/60 g Ricotta Salata cheese, in lakes

Method:

  1. Cook the pasta in a large pot of salted, boiling water until al dente.

  2. Drain and run under cold running water. Drain well and dry on a clean cloth.

  3. Transfer to a large serving bowl with the oil, garlic, tomatoes, olives, fresh Ricotta, and arugula. Toss well.

  4. Sprinkle with the Ricotta Salata and refrigerate for 1 hour.