Sent in By: Emma (California)
Ingredients:
  • 1 cup ricotta cheese
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh parsley, roughly chopped
  • 1/2 cup fresh basil, roughly chopped
  • 1 clove garlic, minced
  • Pinch red pepper flakes
  • 1/2 pound fresh fettuccine

Directions:
  1. Place ricotta, olive oil, herbs, garlic, and red pepper flakes in a food processor and blend until pureed and herbs are finely chopped. Season with salt and black pepper to taste. Scoop sauce into a large serving bowl.
  2. Bring a large pot of salted water to a boil. Cook fresh pasta about 3 minutes (or according to package instructions) until al dente. Drain, reserving about 1/2 cup starchy pasta water for thinning the sauce.
  3. Add pasta to the serving bowl with the ricotta sauce. Toss to combine, adding a little bit of starchy pasta water to thin to desired consistency. Serve immediately.
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