Broccolini, ricotta and hazelnut pasta | IGA Recipes | Stefano Faita

Broccolini, ricotta and hazelnut pasta

Rapini, ricotta and hazelnut pasta

Preparation time 10 minutes

Total time: 40 minutes

Ingredients

1 package (350 g) of short fresh pasta of your choice
425 mL (1¾ cups) of coarsely chopped rapini
30 mL (2 tbsp.) of olive oil
1 clove garlic, minced
250 mL (1 cup) of ricotta cheese
175 mL (¾ cup) of hazelnuts
150 mL (⅔ cup) of sodium-reduced vegetable stock
A pinch of salt
To taste, pepper

Directions

Cook pasta in a large amount of boiling salted water until al dente.
Blanch broccolini in a large saucepan. Strain well and then sauté in a skillet for 3 to 4 minutes in olive oil with garlic. Reserve.
Mix ricotta, hazelnuts, and stock in a blender until smooth. Season.
Add cooked pasta and cheese mixture to broccoliniin saucepan, and toss over low heat to coat pasta well. Top with chopped hazelnuts to taste before serving.

Variation: You can replace broccolini with Swiss chard or chicory. Note that you will not need to blanch them.

Source: Recipe adapted from Je cuisine italien by Stefano Faita, published by Éditions du Trécarré.