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.

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Lemon and Ricotta Pasta


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


  • 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.
  • 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.
  • 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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Ciao I’m Marylin:

If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.

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