This corzetti pasta dish was inspired by food writer Elizabeth Minchilli, who is amazing when it comes to creating fresh and simple recipes. We have added some arugula to her original recipe, for a peppery note.
Corzetti pasta with spring herbs and ricotta salata
Ingredients (serves 4):
For the sauce:
a bunch of mixed herbs (we used basil, sage, parsley, mint)
a bunch of arugula
2 galic cloves
extra virgin olive oil
Wash the herbs and the arugula leaves and drain well. Place the greens and the garlic cloves on a cutting board and chop finely.
Heat some extra virgin olive oil and add the greens/garlic mixture. Let cook on low heat for about 10 minutes.
In the meantime, cook the corzetti pasta until al dente (for the dough, you can use this recipe), then drain and reserve a cup of the cooking water. Add the corzetti to the pan with the herb mixture and heat, stirring (now you can add a bit of the cooking water). Top with the grated ricotta salata and serve.