Casarecce with Ricotta & Gremolata
Here is a rich, lemon scented dish filled with crunchy, fresh arugula and creamy, warm cheese. It was a fantastic and easy way to feed a crowd and a satisfying solution to my not so little cheese problem.
Casarecce with Ricotta & Gremolata (serves 4-6)
1 lb pasta
1 cup ricotta cheese
1 cup parmesan cheese
1/2 cup gremolata
1/4 cup olive oil
1 tsp ground pepper
1 tsp salt
2 handfuls arugula
In a large bowl mix the ricotta, parmesan, gremolata, olive oil and pepper.
Bring a pot of water to boil and cook the casarecce until al dente, about 11 minutes. Drain the pasta, reserving 1 cup of water.
Toss the pasta in the ricotta mixture until thoroughly incorporated and add 2 large handfuls of fresh arugula and mix until they are wilted. . Salt to taste.
While we skipped this step, If you find the sauce too thick, add the reserved pasta water.
Garnish with a little more parmesan and cracked pepper.