long fusilli with ricotta and celery
fusilli lunghi con ricotta e sedano
TOTAL TIME: 35 minutes
MAKES: 4 servings
Coarse sea salt
1 pound fusilli col buco
12 ounces fresh ricotta cheese
1/4 cup whole milk
2 tablespoons extra-virgin olive oil plus more for drizzling
7 pale inner (white) celery stalks, leaves removed and reserved
3 tablespoons fresh marjoram leaves plus more for garnish
Freshly ground black pepper
Bring a large pot of salted water to boil. Cook pasta until al dente.
Meanwhile, stir together ricotta, milk and oil in a large serving bowl. Julienne or very thinly slice celery stalks and add to bowl. Add marjoram and celery leaves.
When pasta is ready, drain and immediately add to serving bowl. Toss ingredients together and season with salt and pepper. Garnish with marjoram leaves, drizzle with oil and serve immediately.
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