Pasta with ricotta and celery
The other day I decided to bring pasta to a potluck kind of party. As usual when you bring pasta you should choose something that is good eaten cold, that doesn’t dry out, that doesn’t have any weired ingredient in that people might not like or recognize and so on. To this list I add my personal requirements: easy to make and cheap: after all for these parties is often more about quantity than quality. So this time I made a pasta salad with home-made ricotta and celery.
- 1 lb. pasta
- 1 to 2 cups ricotta
- 2 celery hearts
- I started out by preparing the ricotta according to my base recipe. Once you have the whey in the fridge or freezer it is really easy to prepare and won't take you more than 30 min or so. Then I prepared the pasta. I used farfalle from Roundy (Rainbow private label) and I think this will be my last time working with that pasta. While I find that Roundy's pasta is great for the price and a more than viable substitute to Barilla, they don't know how to make farfalle: this farfalle break down a lot so that once they are cooked they are more like orzo. Anyway, while the pasta was cooking I sliced the heart of my celeries, including the leaves, and put it in my pasta bowl together with a bit of oil, salt and pepper and of course the ricotta. Finally when the pasta was ready I drained it well, I added it to the sauce and mixed well. If the sauce is too dry, add a bit of the cooking liquid from your pasta.
- The pasta was a success, I even saw someone using it as a dip for the tortilla chips......
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