I found this recipe in the Wednesday section of my local newspaper. I was intrigued by the use of mint in this dish. To be honest the only way I ever use mint is for mojito’s and since I have a rather large pot on my porch I figured I would give this dish a whirl. My husband wasn’t too happy with the cream sauce since he’s not a big fan of parmesan. But all-in-all it was good and easy of course!
Prep: 5 minutes
Total: 25 minutes
1. Cook pasta; reserving 1/3 cup water. Whisk 2 tablespoons oil with ricotta. Add Parmesan, water. Add more water if necessary.