Summer Ricotta Pasta

So finally time for a new recipe! It was a super hot and sunny day, and of course that includes a delicious pasta.

Duration: 15 minutes

The ingredients for 1 serving:

• 100g fresh pasta stuffed with Parma ham from the AH 
• 1 egg 
• 125 g ricotta cheese 
• 40 g grated Parmesan cheese 
• 100g chestnut mushrooms 
• 2 garlic cloves
• 1 fennel 
• 2 tasty tomatoes 
• 3 cherry tomatoes 
• hand lettuce 
• olive oil 
• Salt & Pepper

What you do:

1. Cook pasta as directed on the package. 
2. Heat a splash of olive oil in a frying pan over medium heat. Cut the mushrooms into pieces and put it together with 2 crushed garlic cloves in the pan. Meanwhile, cut the fennel into thin strips and place it after a few minutes in the mushrooms and cook along for 2 minutes. In the meantime, cut the tasty tomatoes into pieces and add briefly to the pan so they get a bit warm. 
3. In a bowl, beat the egg with the ricotta and 30 g grated Parmesan cheese and fresh pepper. Drain the pasta but make sure you save a cup of cooking water. Put the vegetable mixture with the pasta in the pan and stir the ricotta sauce through it until it sticks to the pasta. If necessary add some hot water that you saved if it's not smooth enough. 
4. Serve on a handful of lettuce and garnish with halved cherry tomatoes and some extra Parmesan cheese on top.

Bon appétit!