Pasta Salad With Melon Pancetta And Ricotta Salata Recipes

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PASTA WITH LEMON, HERBS AND RICOTTA SALATA

Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.

Provided by Amanda Hesser

Categories     dinner, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12



Pasta With Lemon, Herbs and Ricotta Salata image

Steps:

  • Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
  • When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
  • Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 3 grams, Carbohydrate 92 grams, Fat 8 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 728 milligrams, Sugar 4 grams

2 cups low-sodium chicken broth
1 clove garlic, peeled and lightly smashed
Grated zest of 1 lemon (Meyer, if available)
Juice of 1 lemon (Meyer, if available), plus more to taste
Coarse sea salt or kosher salt
1 pound pappardelle, broken into 2-inch pieces, or fusilli
3 tablespoons chopped mint
2 tablespoons chopped marjoram
1 tablespoon chopped fennel fronds or tarragon
Extra-virgin olive oil, for sprinkling
6 ounces ricotta salata
Coarsely ground black pepper

PASTA SALAD WITH RICOTTA SALATA AND BROCCOLINI

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Pasta Salad with Ricotta Salata and Broccolini image

Steps:

  • Trim and discard the bottom 1/2-inch from the broccolini. Then cut the broccolini into 1-inch pieces. Steam broccolini covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain. Combine broccolini and pasta in a bowl.
  • Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes. Pour warm oil over pasta and broccolini. Crumble ricotta salata over pasta. Sprinkle the pasta with thyme, salt, and pepper, and toss to combine. Adjust seasonings and garnish salad with halved grape tomatoes.

2 bundles broccolini
1/2 pound cavatappi (twists) pasta, cooked to al dente
1 shallot, chopped
3 cloves garlic, chopped
1/3 cup extra-virgin olive oil, a couple of glugs
1/3 to 1/2 pound wedge ricotta salata
6 sprigs fresh thyme, about 2 tablespoons of leaves stripped from stems
Coarse salt and pepper
1/2 pint grape tomatoes, halved

PASTA SALAD WITH MELON, PANCETTA, AND RICOTTA SALATA

Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.

Provided by Soa Davies

Categories     Salad     Cheese     Pasta     Side     Bake     Kid-Friendly     Quick & Easy     Dinner     Lunch     Ricotta     Melon     Mint     Ham     Summer     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12



Pasta Salad with Melon, Pancetta, and Ricotta Salata image

Steps:

  • Heat oven to 350°F. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20-25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.) Let pancetta stand until cool enough to handle, then break into bite-size pieces.
  • Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
  • Whisk oil and vinegar in a large bowl. Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes. Toss to coat. Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.

2 ounces thinly sliced pancetta (Italian bacon)
4 ounces orecchiette (ear-shaped pasta)
Kosher salt
3 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons Champagne vinegar or white wine vinegar
2 cups 1x1x1/4" pieces peeled melon (any variety)
1/3 cup coarsely chopped fresh mint, divided
3 tablespoons thinly sliced scallion
Pinch of crushed red pepper flakes
Freshly ground black pepper
1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta
Ingredient info: Look for ricotta salata at Italian markets and some supermarkets.

PASTA WITH PEAS, RICOTTA SALATA, AND LEMON

Categories     Pasta     Appetizer     Quick & Easy     Ricotta     Lemon     Basil     Pea     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a main course

Number Of Ingredients 8



Pasta with Peas, Ricotta Salata, and Lemon image

Steps:

  • Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.
  • Tear basil into bite-size pieces and break ricotta salata into about 1/2-inch-thick pieces. Into a large bowl finely grate zest from lemon and squeeze enough juice to measure 1 tablespoon. Add basil, cheese, and oil. Cook pasta in boiling water until almost al dente. Stir in peas and continue to cook until pasta is al dente and peas are tender. Drain pasta and peas well. Add pasta and peas to bowl and toss to combine. Season pasta with salt and pepper and sprinkle with tarragon.

6 ounces dried pasta such as farfalle
1 cup frozen peas
1/4 cup packed fresh basil leaves
3 ounces ricotta salata cheese*
1 lemon
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh tarragon leaves
*available at specialty foods shops and many supermarkets

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