Cavatappi With Fresh Ricotta (vegetarian)

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It’s Sunday and we spent a good part of the day planting our vegetable/herb gardens. Sandy said she had an idea of what she could make for lunch from what was in the house and so this is what she came up with. She served this dish with a side of ruby red grapefruit sections. Outstanding!
We sat on the front porch with our meal, greeting neighbors and strangers as they walked by. We were all collectively make good use of this warm and color filled spring day.

1 lb. cavatappi
4 Tbsp. butter
1 lb. fresh ricotta (ours came from DiPalo’s in NYC)
1/8 cup fresh Italian flat leaf parsley, chopped
Salt and pepper to taste

Boil pasta until al dente. Drain and add the butter and toss until it has coated all the pasta. Add the rest of the ingredients and toss.
Garnish with remainder of chopped parsley.

Wine served: Trousse-Chemise, Willamette Valley, Pinot Noir

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