From Janet Fletcher, San Francisco Chronicle
- 1 1/2 cups fresh whole-milk ricotta, or a 15-ounce container whole-milk ricotta
- 1/4 cup finely minced green garlic
- 2 tablespoons minced parsley
- Salt and freshly ground pepper to taste
- 1 pound dried penne or fusilli pasta
- 2 tablespoons butter
- 1/4 cup freshly grated Parmesan cheese + grated Parmesan for the table
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce.
Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning.
Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.
Serves 4 to 6.