Creamy olive and herb pasta

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1 Serving


  • 2L 3.25% milk , at room temperature
  • 1/4 cup lemon juice
  • 1/2 tsp kosher salt
  • 2 tbsp 35% cream
  • 1 tbsp finely chopped parlsey , can substitute with chives or thyme


  • bow tie pasta
  • chopped kalamata olives
  • 35% cream
  • pepper


  • To make Herbed Ricotta: Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over an 8-cup measuring cup.
  • Pour milk into a large, very wide saucepan and heat over high. Stir often until milk becomes steamy and frothy around the edges or reads 185F on a thermometer, about 8 min. Turn off heat.
  • Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 min. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 min. Discard liquid.
  • Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Stir in 1 tbsp finely chopped parsley, chives or thyme along with cream. Ricotta will keep well, refrigerated, up to 1 week.
  • To make Creamy Olive & Herb Pasta:
    Toss cooked bow tie pasta with Herbed Ricotta , chopped sun-dried tomatoes, chopped kalamata olives and cream in a frying pan until warmed. Season with pepper.