Pasta with Sardinian Pesto and Ricotta Pecorina Salata
INGREDIENTS (serves 4):
200g/7oz fresh Ricotta Pecorina Salata
50g/1.7oz arugula mixed with 7 tablespoons of extra virgin olive oil
100g/3.5oz smoked pancetta
In a mixing bowl, stir the ricotta: cook the smoked pancetta with a dash of extra virgin olive oil. Leave to cool, then add the arugula. Cook the pasta to “al dente”, then drain, retaining a little of the cooking water. Tip into a skillet with the Ricotta Pecorina Salata, the pancetta and the arugula and toss well.