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Pasta Chips with Whipped Ricotta
Recipes
Ingredients:
– 8 ounces dried farfalle pasta
– 1 1/2 ounces finely grated Real California Asiago cheese (about 3/4 cup)
– 2 tablespoons neutral oil (canola or vegetable oil) 1 teaspoon garlic powder
– 1 1/2 teaspoons Italian seasoning
– 1/2 cup Real California Ricotta cheese
– 1/4 cup Real California Heavy Cream
– 1/2 teaspoon sea salt
– 2 cloves of garlic, crushed and roughly chopped
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Directions:
Prep Time 10 minutes
Cook Time 35 minutes
Preheat the oven to 400°F.
Bring a large pot of salted water to a boil over medium-high heat. Add 8 ounces farfalle pasta and cook according to package instructions until tender, about 8-10 minutes.
Drain pasta and transfer to a bowl. Drizzle oil over pasta. Finely grate Asiago cheese (about 3/4 cup). Add cheese, garlic powder, and Italian seasoning. Toss to coat.
Line a large baking sheet with parchment paper. Arrange pasta in a single layer. Place baking sheet on middle rack and bake for 15 minutes. Turn pasta and bake for another 10 minutes until crisp and golden.
While the pasta is baking, make the dip. In a food processor, add ricotta, heavy cream, sea salt, and garlic. Puree until smooth. Transfer ricotta to a small bowl.
Transfer pasta chips to a serving plate. Place ricotta dip on plate. Serve immediately.
Serves 8
Recipe courtesy of Vy Tran @beyondsweetandsavory/CA Grown for CMAB
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.