Pine nut, spinach, balsamic tomato & ricotta angel hair
I like to say that during June, July and August, my family and I are on a spaghetti strike, because it’s too hot to cook pasta.
That being said, a reader recently wrote to me about her ricotta-based pasta sauce and I immediately thought of a similar dish, which I’m sharing with you today. It was a huge success among my friends and I’m convinced it’ll be the same for you.
This is the kind of meal I’d eat every day, sitting on my little balcony in the suburbs.
- ServesServes 4
- Prep time5 min
- Cook time20 min
- FreezingNe se congèle pas.
- 8 oz angel hair pasta
- 12 cherry tomatoes on the vine
- Olive oil, as needed
- 2 tablespoons balsamic vinegar
- 1 sprig fresh thyme
- Salt and pepper, to taste
- 1 tablespoon butter
- 1/2 cup baby spinach
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese, freshly grated (plus a bit more for serving)
For the ricotta
- 1 cup ricotta cheese
- 1/4 cup vegetable oil
- Juice of 1 lemon
- 1 teaspoon honey
- Fleur de sel (or sea salt), to taste
- Pepper, to taste
- Preheat the oven to 350˚F.
- Cook the pasta according to the package directions. Drain and set aside.
- Place the tomatoes in an oven-safe dish. Drizzle olive oil over 2/3 of the tomatoes. Add the balsamic vinegar and thyme and season. Bake for 15 minutes or until the tomatoes burst. Set aside.
- Melt 1 tablespoon of butter in a pan and cook all the ricotta ingredients.
- Add the pasta and spinach and continue cooking until the spinach is soft. Adjust the seasoning if needed.
- Top the pasta with tomatoes and pine nuts and serve with freshly grated Parmesan cheese.