Pasta Pronto" (my Way)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 250 g spaghettini (or other thin pasta)
• 100 g ricotta cheese (or cream cheese, or creme fraiche)
• 2 tablespoons toasted pine nuts (or almonds, or walnuts)
• 50 g parmesan cheese, freshly grated (to taste)
• 1 -2 minced garlic clove (to taste, or garlic powder)
• 1 tablespoon fresh minced herbs (rosemary, basil, parsley, sage, oregano, ...)
• 50 ml wine (a "tolerant" dash)
• 50 -100 g gorgonzola (optional) or 50 -100 g dolcelatte (optional)
• 1 teaspoon butter
• salt and pepper

Recipe

• 1 while you're waiting for the (pasta)water to boil, toast pine nuts in a non stick pan (which we'll use later for the sauce again) until golden brown and fragrant. transfer to a bowl and let cool.
• 2 boil pasta according to package instructions.
• 3 melt butter in the above mentioned non stick pan and add garlic. let garlic fry a bit, be careful not to "blacken" it. add wine (or prosecco, sparkling wine, -- whatever at hand).
• 4 add ricotta and, if using, gorgonzola. let dissolve. stir occasionally.
• 5 add herbs (i like to use parsley or rosemary). stir again.
• 6 salt and pepper to taste (the parmesan will be salty as well!).
• 7 drain pasta and transfer to pot again. add sauce, stir, add 3/4 parmesan, stir again.
• 8 sprinkle pasta with toasted nuts and the remaining grated (or shaved) parmesan.
• 9 enjoy!