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Butterfly nuts and ricotta

By Simone Charter

Ingredients 400 g of butterflies
100 g walnuts
200 g ricotta cheese 2 cloves of garlic

50 g pecorino
3 tablespoons extra virgin
2 teaspoons paprika 1 sprig of sage

salt

Preparation

Peel perfectly the walnuts, then pass them to the mixer.

Do brown cloves of garlic in oil over low heat, delete them when they start to darken in the oil and pour the chopped nuts.

United 2-3 sage leaves, chopped. Raise the flame and cook for 3 minutes.

Add ricotta, stir gently over low heat, then season with salt and paprika.

Cook the butterflies before draining, drawn 2 tablespoons of the cooking water and dilute the sauce ricotta.

Drain the pasta and let cook for 1 minute in the pan with the sauce with ricotta cheese, then serve, sprinkled with grated cheese and garnish with the remaining sage leaves.