Ingredients for servings
8 ounces short pasta (elbows, cavatappi, etc)
0.25 cup soft butter
2 cup(s) fresh ricotta
fresh ground pepper
Cook pasta in heavily salted water until al dente. Reserve 1 cup of cooking water and drain. Return to pot.
Add butter and stir until butter is melted. Add ricotta and stir gently until ricotta is worked into the pasta.
Pour a little pasta water into the pot until you have a very light sauce.
Divide among plates. Grind fresh pepper on top, scatter basil leaves on each plate and serve.