Creamy Ricotta & Herb Pasta

This quick summer dish gobbled up the cilantro from my CSA share. The sauce was silky and fresh.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I reduced the oil and modified the method. Next time I may add some lemon zest and/or toasted pine nuts. Easy and delicious!

• salt
• 1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels (I used cascatelli)
• about 12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
• 3/4 to 1 cup freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
• 4 T (1/4 cup) extra-virgin olive oil, plus more for serving
• 1/2 to 1 tablespoon freshly ground black pepper, plus more for serving
• 2 1/2 cups soft herbs, packed, such as cilantro, basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds), coarsely chopped (I used a food processor)
• lemon zest, optional
• handful of toasted pine nuts, optional

1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
2. In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of coarse salt, and stir until well combined.
3. Add 1 cup pasta water to the sauce and stir until smooth.
4. Coarsely chop the herbs with a food processor, if desired. (I used 1 cup dill, 1 cup cilantro, 1/4 cup parsley, and 1/4 cup basil.)
5. Add the cooked pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
6. Incorporate lemon zest and/or pine nuts, if using.
7. To serve, spoon the pasta into a serving bowl or individual bowls and finish with more Parmesan, drizzle of olive oil and more pepper, as desired.

Cheesy & Crunchy Baked Pasta with Cauliflower

I loved that this cheesy comfort food baked pasta dish incorporated an entire head of cauliflower. The lemon zest and capers also added brightness which had a nice balance with the cheese.

The recipe was adapted from Food and Wine, contributed by Ina Garten. Great comfort food.

Yield: Serves 8

• Kosher salt
• freshly ground black pepper
• 1 pound dried pasta, such as medium shells (I used Cascatelli)
• extra virgin olive oil
• 2 1/2 pounds cauliflower (1 large head cut into small florets) 
• 3 tablespoons sage leaves, roughly chopped
• 2 tablespoons capers, drained
• 15 cloves garlic, minced
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon crushed red pepper flakes
• 2 cups Fontina cheese, lightly packed (10 oz with rind)
• 1 cup (8 oz) whole milk ricotta
• 1/2 cup panko
• 6 tablespoons freshly grated Pecorino-Romano cheese
• 2 tablespoons parsley leaves, minced fresh

1. Preheat the oven to 400°. (I set my oven to convection.)
2. Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until 2 minutes less than al dente, according to the instructions on the package. (Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.)
3. Meanwhile, heat 3 tablespoons of olive oil in a large (12 to 14-inch) skillet or sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Season with salt.
4. Pour the cauliflower, including the small bits, into the bowl with the pasta.
5. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
6. Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 1/2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully.
7. Stir in the Fontina.
8. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish.
9. Spoon 12 rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. (I used a cookie scoop.)
10. Combine the panko, grated Pecorino, minced parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top.
11. Bake for 22 minutes on convection, or 25 to 30 minutes in a standard oven, until browned and crusty on top. Serve hot.

Note: The dish can be assembled ahead of time. Assemble the dish, cover and refrigerate overnight. Bake before serving.