Blueberry Basil Ricotta Pasta

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It’s mid-July and we are in the crux of summer.  My skin is mosquito-bitten, speckled, and slightly sunburned- so I’m right on cue.  I like summer as much as the next person, but I’m also a ginger harboring the same muted enthusiasm for summer heat and beach babe-dom as a 70-year old Newfoundland fisherman.  You will find me in a dark theater or an empty bar long before you will find me at a hot crowded beach.

My new favorite thing to do is eating pasta salad in the shade while reading a magazine.  I’m happy to incorporate this recipe to that summer “activity”

Serves 4

Ingredients:

2 cups gemelli pasta
1/2 tsp salt
3 tbsp olive oil, divided
1/2 cup diced onions
1 tbsp balsamic vinegar
1 tsp lemon juice
2/3 cup fresh blueberries
1/4 cup ricotta
2 tbsp torn basil leaves
black pepper
crushed red pepper (optional)

Directions:

1.  Boil pasta in water with salt.  Drain.  transfer pasta to large bowl. Sautee onions with 1 tsbp olive oil in a medium pan.  Stir in the onions, lemon juice, vinegar, and the remaining 2 tbsp olive oil.

2. Refrigerate for 1 to 2 hours.  Add blueberries, ricotta, and basil. Mix until well blended and sprinkle fresh pepper and crushed red pepper. Serve! 

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