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Serves 2
You can use any amount between ½ cup and ¾ cup ricotta in this recipe, which is handy because small containers of ricotta can vary slightly in size. Other pasta shapes can be substituted for the orecchiette by weight; however, their cup measurements may vary.
Pairs well with light chicken or fish.
6 ounces orecchiette (about 1¾ cups; see note)
Salt and pepper
4–6 ounces whole-milk or part-skim ricotta cheese (½–¾ cup; see note)
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh mint
1 tablespoon fresh lemon juice
½ small garlic clove, minced
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