Fettucine with Ricotta

David makes his own ricotta when he makes his ghiban cheese (basket cheese). The ricotta is made from the whey. Making your own cheese and ricotta during a pandemic is a rewarding endeavor!

A quick easy meal, usually made with peas.  I had some beet leaves and precooked them chopped and added to the pan of ricotta and cream sauce. Spinach is another alternative or mushrooms. You can really use any addition, once you have the cream and ricotta mixture simmering gently, add the peas or all the above. Also good with sauteed shrimp or scallops. Serve with grated parmesan cheese.

Ingredients

 
1/2 lb fettucine
2 tblsps  olive oil
2 cloves garlic finely chopped
1/2 cup cream/whole milk
1 cup ricotta
Salt
Pepper

Directions

Bring water to the boil, add salt and fettuccine.
Heat olive oil in a large pan, add minced garlic and cook covered for 2 minutes without letting the garlic brown.
Add cream and ricotta  and stir.
Add salt and pepper and allow to simmer low for 3-5 minutes.
Strain the fettuccine (reserve a cup of the water) and add the fettuccine to the cream and ricotta mixture..
If dry, add a little of the reserved pasta water.

This is good with spinach, beet leaves, mushrooms, peas (all precooked)

Also good with shrimp