Lemon and Ricotta Pasta

This dish is PERFECT for this warm weather season where you don't want to stand at the stove and slave. It is a no cook sauce and I have to say it is one of the most easy yet delicious meatless Monday dishes I have created..

500g pasta, spaghetti (you can use whatever pasta shape you like)
400g fresh ricotta
2 lemons, 2 slices of rind and the zest of the rest and juice of 1
1 teaspoon salt
1/2 teaspoon crushed black pepper
1/4 cup grated pecorino cheese
1/4 cup roughly chopped flat leaf parsley
1/8 cup finely diced chives
3 tablespoons pine nuts, dry toasted

1. Bring a large pot of water to boil with the 2 slices of lemon rind. Season with salt and cook pasta as per packet instructions.
2. While pasta is boiling, in a large shallow serving platter combine ricotta with lemon zest and one ladle of pasta water and stir until creamy. Season with salt and pepper.
3. Drain pasta and add to ricotta mixture with grated pecorino and fold the sauce through the pasta. Top with pine nuts and fresh herbs.

Serve with a simple green rocket or watercress salad for an extra peppery bite and enjoy.

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