-
- Prep
- 20 min
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- Total
- 30 min
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- Serving
- 4
Creamy Linguine with Ricotta Fiorella and Parmesan
Ingredients
- 1 package fresh linguine, about 3 cups when cooked
- 1 ½ cups Saputo Ricotta Fiorella
- 2 cups Saputo Grated Cheese Product with Parmesan
- 4 tbsp whole milk
- ½ cup raw hazelnuts
- 4 garlic cloves, crushed
- A handful fresh sage leaves, washed, dried and stems trimmed down
- 2 tbsp fresh sage chopped finely
- 1 tbsp nutmeg
- 1 tsp salt (or to taste)
- 1 tsp ground pepper (or to taste)
- 2 tbsp good quality extra virgin olive oil
- olive oil spray (optional)
Directions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and put the hazelnuts and sage leaves face up on top. Spray with olive oil spray OR just grease your fingers and put a little bit on each leaf and a bit on the hazelnuts to coat. Bake for about 4-6 minutes checking often to make sure they don't burn. Pull out of the oven and set aside. Remove hazelnuts and chop with a large knife and set aside.
- Meanwhile, cook your pasta al dente, strain and quickly pour ice cold water over to stop the cooking process. Toss with a little oil and set aside (recommended to do this first at the same time as the roasting step above).
- In a pan, heat up the olive oil. Sautée the fresh chopped sage, nutmeg and garlic for about 1 minute until fragrant. Add in the pasta, the Ricotta, the milk and 1/4 of the Parmesan cheese. Mix until incorporated, add in salt, pepper and 3/4 of the hazelnuts, saving a few pieces for a topping. Mix again until warm and cheese is creamy and melted. If it looks too dry, add a little more milk.
- Plate with more Parmesan cheese, crispy leaves of sage and a bit more hazelnuts and serve immediately.
A recipe developed by our foodie influencer @bluebirdkisses
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Ana @bluebirdkisses
This is the season for get-togethers and our favorite foods. I’m a bit of a homebody and hosting gatherings in the comfort of our home is always preferred, plus watching people enjoy the food I create is a bit of a guilty pleasure of mine.
