Ricotta Herb Fettuccine
|Fettuccine||11 Ounce (350 Gram)|
|Ricotta cheese||5 Ounce (155 Gram)|
|Pecorino cheese||2 Ounce, grated (60 Gram)|
|Butter||1 Ounce (30 Gram)|
|Rind||1 Tablespoon, finely grated|
|Snipped chives||2 Tablespoon|
|Thyme||2 Tablespoon, chopped|
|Parsley||2 Tablespoon, chopped|
|Ground black pepper||To Taste|
1. Cook pasta in boiling water in a large saucepan following packet directions. Drain and place in a bowl.
2. Combine ricotta cheese, Pecorino cheese, butter, orange rind, chives, thyme, parsley and black pepper to taste. Add ricotta mixture to pasta and toss to combine.
3. Spoon mixture into an 8-cup/2-liter/ 3 1/2-pt capacity ovenproof dish, cover with aluminum foil and bake at 180°C/350°F/Gas 4 for 8-10 minutes or until mixture is heated through.