Penne with ricotta-caviar sauce

Name: Penne with ricotta-caviar sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Ricotta cheese; 150 g Fresh cream; 150 ml Milk; 1 TEASPOON Instant vegetable stock; 300 g Penne noodles; 7-10 Tbsp Salt; 1 collar Mint; 3-4 Tbsp Noilly Prat (French wine aperitif); 7-10 Tbsp white pepper; 50 g Trout caviar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Ricotta cheese
150 g Fresh cream
150 ml Milk
1 TEASPOON Instant vegetable stock
300 g Penne noodles
7-10 Tbsp Salt
1 collar Mint
3-4 Tbsp Noilly Prat (French wine aperitif)
7-10 Tbsp white pepper
50 g Trout caviar

Directions

1
Bring the ricotta, crème fraîche and milk to the boil in a saucepan, stir in the stock and simmer over a low heat for about 5 minutes. Cook the pasta in boiling salted water according to the instructions on the packet. Wash mint, dab dry, put something aside for garnishing. Cut remaining mint into fine strips. Pass the sauce through a sieve, season to taste with Noilly Prat, salt and pepper.
2
Drain the pasta and let it drain. Mix the sauce with the noodles and mint. Arrange on plates and spread caviar on top. Garnish with set aside mint