Ingredients
- sea salt
- 1 pound eliche, conchigliette or fusilli
- 2 cups fresh ricotta
- 1 lemon, zested and juiced
- freshly ground black pepper
Chef notes
This lemon ricotta delight is one of my favorite dishes because it's a recipe you can make in 10 minutes. The sauce is completely uncooked. While it is simple, it's also extremely delicious.
Technique tip: Make sure you save your pasta water, which is going to be used to make the ricotta smooth, and combine everything together well.
Swap options: You can really use any citrus you'd like for this.
Preparation
1.Ignite the fire and bring a large pot of water to a boil over high heat. When the water has reached a rolling boil, season with salt until it tastes like a seasoned soup, then add the pasta.
2.Cook pasta until al dente (nearly cooked through, with a small amount of white in the middle and some bite to it).
3.While the pasta cooks, combine the ricotta and enough pasta water in a large bowl and mix to form a sauce the consistency of yogurt.
4.Stir in the lemon juice, a heavy pinch of salt and a grind of pepper. Fold in the cooked pasta.
5.Garnish with lemon zest and serve.
