Starr's pasta from New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on May 22, 2012

    p. 241 A bright and flavourful dish where just-picked ingredients truly shine. Fresh ricotta was the inspiration for this meal that I made as directed but for the addition of some garlic chives. This would be great for company as the sauce (a mixture of fresh veggies and the cheese) is mixed ahead then tossed in w the cooked pasta. My only complaint was that the cheese mixture quickly cooled the pasta so I needed to warm the dish prior to plating. Nonetheless, this was a hit and I’ll definitely make it again.

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