Pappardelle pasta with ham, ricotta and mint
Instructions
Cook the pappardelle in plenty of boiling salted water.
Blow up the ham, Pan, 8 tablespoons oil.
Season with ground pepper and add the drained pasta al dente and wet it with a tbsp of its cooking water.
Drizzle with abundant slivers of smoked ricotta and mint leaves.
Blow up the pappardelle in a pan then bring immediately to the table.
Ingredients and dosing for 4 persons
- 250 g of type pasta pappardelle
- 100 g of ham cut into strips
- Smoked ricotta
- 8 tablespoons of olive oil extra virgin
- Mint
- Salt
- Minced 1 of peppercorns