Pasta with borage is a satisfying, satiating way to feature the lovely herb on the spring/summer table. Also known as starflower, borage, which sprouts purple flowers, was already known by the ancient Romans, who infused it into wine for its stimulating properties and also used it as an anti-depressant. Easy to grow, it's harvested around the world and adds a splash of color to any rustic flower bed. You can also find it at the farmer's market.
This recipe couples borage with green beans and flavorful ricotta cream for a refreshing pasta dish to enjoy as summer nears.
Pasta With Ricotta, Borage, and Green Beans
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Caterina Perazzi
Skill Level: Easy
Time: 40 minutes
Ingredients for 4
1 lb./500 g. borage
8 oz./250 g. ricotta
7 oz./200 g. short pasta, such as penne
7 oz/200 g. green beans
3⅓ Tbsp./50 g. milk
3 ⅓ Tbsp. 50 g. almonds with flaky skin
4 raspberries
thyme
borage flowers
extra-virgin olive oil
salt
pepper
Wash the borage, separating the stems from the leaves. Bring a pot of water to a boil. Add salt. Cook the borage leaves for 5 minutes in the water.
Cut the borage stems into pieces that are the same size as the pasta.
Wash the green beans, then trim the ends and cut them into 2″ pieces. Boil the string beans for 5 minutes in the same water as the borage, drain, and let cool.
Blend the ricotta with the borage leaves, 2 Tbsp. chopped thyme, the milk, and a pinch of salt.
Bring a separate pot of water to a boil. Add salt, and cook the pasta together with the borage stems.
Drain the pasta once al dente, combine with the green beans, and mix, seasoning with olive oil, salt, and pepper.
Spread the ricotta cream on the plates, add the pasta, and complete with the chopped raspberries, almonds, and borage flowers.