Pasta with Ricotta and Turmeric
Description
While fusilloni pasta cooks, whip up a quick sauce made with creamy fresh ricotta, ground turmeric, and a touch of pepper.
Ingredients
•
6 ounces fusilloni pasta
•
1 cup ricotta cheese, drained
•
1/4 cup finely grated Grana Padano cheese
•
1 teaspoon ground turmeric
•
1/2 teaspoon ground black pepper
•
1 pinch salt to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
2
Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
3
Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.