Linguine al limone

Ingredients

• 400 gr tagliolini or linguine or spaghetti

• 400 gr fresh Italian ricotta

• 1 organic lemon, zest and juice

• 100 gr parmigiano Reggiano grated

• Salt and black pepper

• Basil leaves, handful (optional)

How to:

1. Cook the pasta al dente, in boiling salted water, spare two cups of the cooking water for later and drain the pasta.

2. In the same pot, you can now make the sauce: add the ricotta, the parmesan, lemon zest and juice, a pinch of salt and a pinch of black pepper and stir until well combined.

3. Add 1/2 cup pasta water to the sauce and stir. Return the pasta into the pan and stir well. If the sauce seems a bit thick, add a dash of milk or more pasta water.

4. Serve immediately with a sprinkling of ground black pepper, more grated parmigiano and the basil.