Yummy Pasta with Ricotta

 
Yummy Pasta with Ricotta

Ingredients

30g baguette
7 tablespoons olive oil
20 g pine nuts
3 very fresh cloves of garlic
30 g salted capers
8 stalks of mint
1 organic lemon
300g tagliatelle
Salt
6 El ricotta
60 g of small black olives, (in oil, without stone;. Eg Taggiasca olives; available on the Internet)
Pepper

Method:

1. Cut bread into 2 cm thick slices, crumble and fry in a pan with 3 tablespoons oil light brown with pine nuts. Drain on paper towels. Halved garlic, sauté with the remaining oil in a small saucepan over low heat for about 10 minutes until soft. Remove the garlic and mash with a fork (or grind finely in a mortar).
2. capers soak for 5 minutes in cold water, then drain. Pluck mint leaves from the stems and roughly pull apart. Wash lemon in hot water, pat dry and finely grate the peel. Squeeze lemon juice.
3. noodles in boiling salted water according to package directions until al dente.
4. briefly sauté garlic puree with garlic oil in a wide frying pan (or a large pot) on low heat. Ricotta cheese, olives, capers and add 250 ml of pasta water and stir. Season with salt, pepper, lemon zest and lemon juice 2-3 El.
5. Drain the pasta, give dripping wet in the ricotta sauce and swing it. The mint fold. Noodles on a serving plate. Bread, remaining mint and pine nuts, sprinkle with freshly ground pepper and serve immediately.