Farfalle Pasta with Herbed Ricotta
A delicious and creamy farfalle pasta salad featuring herbed ricotta and broiled tomatoes, served warm or chilled.
Equipment
- Pot for cooking pasta
- Sheet pan
- Parchment Paper
- Microplane
Ingredients
- 8 oz uncooked farfalle pasta (225 g)
- 2 cups grape tomatoes (300 g)
- 1 tsp olive or avocado oil (5 ml)
- ½ cup ricotta cheese (120 g) such as Kite Hill vegan almond milk ricotta
- ¼ cup minced fresh herbs (15 g) packed, such as parsley, basil
- 1 clove garlic grated on a microplane
- 1 lemon zested
- Flake salt to taste
- Salt to taste
- pepper to taste
Instructions
- Start by boiling some water in a pot. Once the water reaches a rolling boil, toss in the farfalle pasta. Stir occasionally to prevent clumping. Cook until al dente, ensuring the pasta is just tender with a slight bite. Drain the pasta but save at least 1/2 cup of pasta cooking water for later use.
- Toss the grape tomatoes with the olive or avocado oil, then spread them out on a sheet pan lined with parchment paper. Broil the tomatoes for 5 to 7 minutes, watching closely until they burst and develop a slight char. This adds a nice depth of flavor to the salad.
- In a bowl, combine the ricotta cheese, minced herbs, grated garlic, and lemon zest. Season the mixture generously with salt and pepper. This is where you will develop much of the flavor, so do not skimp on the seasoning.
- Once the pasta is done and drained, combine it with the ricotta mixture and the broiled tomatoes in a large bowl. The pasta should still be warm, and the colors should be vibrant. Adjust the seasoning as needed. If the mixture seems too dry, add a splash of the reserved pasta water to loosen it.
- Distribute the salad into serving bowls while still slightly warm. The combination of textures and flavors will make each bite enjoyable.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This pasta salad is best served cold or at room temperature.
Save at least 1/2 cup of the cooking water to help achieve a creamier consistency if the pasta seems dry after mixing with ricotta. If you want extra texture and flavor, consider adding seasonal vegetables such as bell peppers or zucchini, diced into small pieces.
If you have leftovers, you can reheat them in a microwave at a low temperature for 1 to 2 minutes. Add a little reserved pasta water if needed to restore moisture.
Pair this pasta salad with a light white wine for a refreshing meal. It can also be served alongside crusty bread or grilled vegetables for a complete meal.
Add grilled chicken or shrimp for additional protein. Incorporate a splash of balsamic vinegar for a tangy flavor contrast. You can also mix in roasted corn for sweetness or use different pasta shapes for variety.