Creamy Linguine with Ricotta Fiorella and Parmesan

Directions

1. Preheat your oven to 350°F.  Line a baking sheet with parchment paper and put the hazelnuts and sage leaves face up on top.  Spray with olive oil spray OR just grease your fingers and put a little bit on each leaf and a bit on the hazelnuts to coat. Bake for about 4-6 minutes checking often to make sure they don't burn.  Pull out of the oven and set aside. Remove hazelnuts and chop with a large knife and set aside.
2. Meanwhile, cook your pasta al dente, strain and quickly pour ice cold water over to stop the cooking process. Toss with a little oil and set aside (recommended to do this first at the same time as the roasting step above).
3. In a pan, heat up the olive oil. Sautée the fresh chopped sage, nutmeg and garlic for about 1 minute until fragrant. Add in the pasta, the Ricotta, the milk and 1/4 of the Parmesan cheese. Mix until incorporated, add in salt, pepper and 3/4 of the hazelnuts, saving a few pieces for a topping. Mix again until warm and cheese is creamy and melted. If it looks too dry, add a little more milk.
4. Plate with more Parmesan cheese, crispy leaves of sage and a bit more hazelnuts and serve immediately.

A recipe developed by our foodie influencer @bluebirdkisses