The perfect weeknight meal. A detox from holiday Americana, but being a bourgie, still luxurious and never ascetic. Pennete pasta with pesto and petite green beans, and the crowning adornment, Ricotta Creme. Aahhh.

During the week, if you are anything like me, sometimes the most you can do is boil some water for a light pasta dinner. But you can enrich a typical pasta meal by the addition of a sumptuous Ricotta Creme with just a few ingredients. Lighten up the ricotta by starting out with a few tablespoons of whipped cream, beaten to stiff peaks. Add the ricotta, and a handful of freshly grated parmesan cheese. Blended until well mixed, with a little salt and pepper to liven up the mix, and now you have an accoutrement to make even the most bourgie proud.

This ricotta creme is light yet luscious, and need not only be saved for a pesto pasta meal. This shock of white creme may be used instead of the traditional parmesan on any plain style pasta: marinara, a la vodka, etc. If the pasta that you serve it on is piping hot, the creme will begin to languish over the pasta, melting soothingly into the main dish. It may not be the most traditionally Italian, but it is wonderful. One try of this creme on pasta, and you’ll be wondering what else you can put this delightful mixture on.