Macaroni with Ricotta and Rosemary
Author: adapted from The Art of Pasta
Recipe type: Pasta
- 300g fresh ricotta
- 2 tbsp rosemary leaves, finely chopped
- ½ cup grated parmesan
- 3tbsp olive oil (eyeball it)
- 400g (a box) of macaroni
- small package of ham, chopped
- ¾ cup peas (optional)
- Cook the pasta as directed adding the peas for the last two minutes.
- Drain pasta and peas and then add back in the big pot (be sure not to set the pot back down on the heat)
- Add the ricotta, parmesan, rosemary, ham and olive oil.
- Mix and serve
Recipe by Roasted at http://www.roastedmontreal.com/2016/02/easy-macaroni-ricotta-and-rosemary.html
3.5.3208