I think this will be my new best pasta , sitting just by the classic yet not boring gorgonzola and spinach variaton.
This great recipe has been introduced to my by my dearest friend, R. R. is this kind of person that will immediately comfort your soul, heart and mind whrn You feel really low. Talk with You about nothing, something or the most important things in the middle of the night. She is a great friend, artist, scrabble-maniac, gardener and cook. Must come from some fairy tale, IMHO. 🙂
So here is the pasta we ate lately – tagliatelle with almonds and ricotta.
As I’ve arrived to R. and P.’s house a bit to early, she decided to make something quick and comforting, espeially that despite June we have had a typically october-ish weather .
And the best option here is pasta. This pasta.

Tagliatelle with ricotta and almonds

Ingredients:
0,5 kg tagliatelle pasta (linguine or buccatini will do just fine)
1 x 250 g pot of fresh ricotta cheese (I use Galbani’s)
1/2 of pot (=125 g) sour single cream
150 g almonds, peeled and chopped
2 tablespoons pine nuts
1 cup vegetable stock
pinch of cinnamon and nutmeg
salt and fresh white pepper to taste
extra virgin olive oil

Heat dry, heavy pan and put pine nuts onto it. Grill them till golden brown, than take off the pan and put nuts into some bowl.
In a big pot boil some water with 1 teaspoon of salt and 1 tablespoon of olive oil. When the water will boil, add pasta and stir well to avoid lumping of the noodles.
Put ricotta on hot pan, add sour cream and mix well. Add almonds, spices and than spon by spoon, some vegetable stock to losen the thick souce.
When the pasta will be ready and al dente, drain it and transefer into a warmed bowl. Pour the souce onto the pasta, sprinkle with pine nuts and some olive oil. Serve. Eat. Enjoy.