Creamy olive and herb pasta
0
- Makes1 Serving
Ingredients
2L 3.25% milk, at room temperature
1/4 cup lemon juice
1/2 tsp kosher salt
2 tbsp 35% cream
1 tbsp finely chopped parlsey, can substitute with chives or thyme
FOR PASTA:
bow tie pasta
chopped kalamata olives
35% cream
pepper
Instructions
To make Herbed Ricotta: Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over an 8-cup measuring cup.
Pour milk into a large, very wide saucepan and heat over high. Stir often until milk becomes steamy and frothy around the edges or reads 185F on a thermometer, about 8 min. Turn off heat.
Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 min. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 min. Discard liquid.
Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Stir in 1 tbsp finely chopped parsley, chives or thyme along with cream. Ricotta will keep well, refrigerated, up to 1 week.
To make Creamy Olive & Herb Pasta: Toss cooked bow tie pasta with Herbed Ricotta , chopped sun-dried tomatoes, chopped kalamata olives and cream in a frying pan until warmed. Season with pepper.
