PASTA

Pasta with sun dried tomato cream sauce is a simple first course, appetizer or even a main course and is good any time of the year. For the tastiest results, choose the highest quality sun dried tomatoes. Fresh herbs such as thyme or mint are great garnishes and can also be added to the sauce for extra flavor.

Ingredients:
1 ½ oz of sun dried tomatoes, 1 oz of fresh arugula, reserve a few leaves for garnish if desired, 1 clove of garlic, 1 tablespoon of extra virgin olive oil, 3 oz of ricotta cheese, 1 ¾ oz of Robiola cheese, 1 small bunch of chives, finely chopped, Black pepper, Himalayan pink salt, 4 sprigs of thyme (flowered if possible), ¾ lb of pasta of choice (i.e.: shells, farfalle, rigatoni, etc.)

Preparation:
Place sun dried tomatoes in the bowl of a food processor (if using tomatoes packed in oil, drain and pat dry before using). Pulse to a course grind. Wash the arugula and remove stems and add to tomatoes along with peeled garlic and 1 tablespoon of olive oil. Process until well combined. In a mixing bowl, combine the 2 cheeses and add the tomato mixture, chives, salt, pepper and thyme leaves, reserving the thyme flowers for garnish. Cook the pasta according to the package directions, drain, and add it to the bowl of sun dried tomato cream sauce, toss to coat. Arrange a few of the reserved arugola leaves on each plate, place the pasta on top, garnish with thyme flowers or other herbs, and serve.

Recipe by Tamara Giorgetti

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