Borage Pappardelle

Preparation:

Preparation: Wash the borage leaves well and cut them into very thin strips, without draining them too much. Desalt the anchovies under running water, remove the bones and cut them into small pieces. Peel the garlic cloves and chop them, then brown them over high heat in a pan with the oil. When the garlic is browned, discard it and toss the anchovies into the pan. Let the anchovies dissolve completely and then add the pine nuts. Let them brown slightly and then add the borage. Reduce the heat to low, salt lightly and cook for about 10 minutes, adding a little hot water if necessary. Boil the pasta, drain it and put it in the pan. Add the ricotta, dilute with the water from the pasta kept aside and mix well. Finally, add the pecorino cheese, a little freshly ground pepper and serve immediately.