Thanks to contributing editor Paul Leddy for sharing this recipe.
1 1/2 cups fresh whole-milk ricotta
1/2 cup finely minced spring garlic
2 tablespoons minced parsley
salt and freshly ground pepper to taste
1 pound dried penne or fusilli pasta
2 tablespoons butter
1/4 cup freshly grated Parmesan plus more for serving
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning.
Serve on warm plates, top portions with some of the remaining parsley. Pass additional Parmesan at the table.