Penne with ricotta and chicory

Thinly slice the scallion and saute in a pan with the oil until golden. Add the most tender leaves of the chicory, reserving a few fresh leaves for the garnish, and cook for a couple of minutes.

While the pasta is cooking, soften the ricotta in a bowl by adding a couple of spoonfuls of cooking water from the pasta to give a soft cream.

Drain the pasta when al dente, pour into the bowl with the ricotta and add the sauteed scallion and chicory.

Serve garnished with the reserved chicory.

*Recipe created for us by Ipsar Amerigo Vespucci of Milan