Cucumber Pasta

• 2 cups fresh ricotta cheese
• 1 clove garlic, peeled and minced
• 3 large cucumbers, peeled, seeded and cut into 2-inch-long juliennes
• 13 pound smoked salmon, chopped
• 1/4 cup chopped fresh parsley
• 1 tablespoon capers
• 1 pound fusilli pasta
• 1 tablespoon salt for the pasta, plus more to taste
• Freshly ground black pepper to taste
• 1/4 cup fresh mint leaves, sliced into chiffonad

1. Place the ricotta cheese in a serving bowl and beat with a fork until smooth.
2. Stir in the garlic, cucumbers, salmon, parsley and capers.
3. Cook the pasta in a large pot of well-salted boiling water until al dente.
4. Drain.
5. Add the pasta to the sauce mixture and toss.
6. Season with salt and pepper, top with the mint and serve immediately.

fresh ricotta cheese, clove garlic, cucumbers, salmon, parsley, capers, pasta, salt, freshly ground black pepper, fresh mint

Taken from cooking.nytimes.com/recipes/6894 (may not work)