This simple pasta recipe doesn’t try to do much. Hailing from Sartiano’s restaurant in New York City, it pairs fresh spaghetti with a bright, refreshing and lemony cream sauce and Parmesan cheese.
It’s coming up on five years since the pandemic lockdown instigated our collective spate of panic-buying groceries. And I’m pleased to report that I’ve finally gotten through my bulk order of ...
Cook the pinach and then squeeze and drain them bery well in a colander. Mix together with the ricotta, Parmigiano, the nutmeg, the salth and pepper in a food processor. Mix them until you obtain ...