July 2022

Orecchiette with Saffron, Ricotta and Mint

Start to finish: 20 minutes Servings: 4 to 6 ½ cup whole milk ½ teaspoon saffron threads 1 cup whole-milk ricotta cheese Kosher salt and ground black pepper 1 pound orecchiette OR penne pasta ½ cup chopped fresh mint 1 ounce pecorino Romano cheese, finely grated (½ cup), plus more to serve In a liquid measuring cup, microwave the milk and saffron until warm, about 1 minute; stir, then cool. In a large bowl, whisk the ricotta, saffron milk and ½ teaspoon each salt and pepper.

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