Spaghetti with ricotta and mint
Instructions
Cook the pasta in salted water and meanwhile prepare the sauce directly in the Bowl where you serve spaghetti.
With a wooden spoon worked really well the ricotta to make it creamy (you can optionally add very little hot water pastry).
Add the ricotta cream with mint leaves chopped and the tamari.
When the pasta is cooked al dente, drain and pour into the bowl in which you prepared the sauce, add oil, mix well and then add the gomashio before bringing to the table.
Ingredients and dosing for 4 persons
- 400 g of pasta spaghetti type integrals
- 300 g of ricotta
- 10 leaves fresh mint
- 3 tablespoons of tamari
- 3 tablespoons of gomashio (sesame salt)
- Olive oil extra virgin
- Salt