Lemon Ricotta Pasta

We enjoyed making and eating this Lemon Ricotta Pasta for its complex blend of savory flavors, pepperiness, and nuttiness. Our Il Fusti Lemon Olive Oil balances it all with a zesty and tangy taste while creating a smooth finish for the pasta. Try it and let us know what you think!

Ingredients

• 1 lb. bucatini or spaghetti
• 1 c. ricotta
• 1/2 c. freshly grated Pecorino or Parmesan, plus more for serving
• 1/2 c. Il Fusti Lemon Olive Oil
• Zest and juice of 1 lemon
• A teaspoon of freshly ground black pepper
• Pinch crushed red pepper flakes
• 1 ½ tablespoon (for salted water) and 1 tablespoon (for sauce) Kosher salt
• 2 Cooked Sliced Italian Sausages (optional)
• A handful of freshly sliced basil (optional)

Instructions

1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining. Return to pot. 

1. In a medium bowl, stir together ricotta, Pecorino, Il Fusti Lemon Olive Oil, lemon zest, and juice. Season with salt, pepper, and red pepper flakes. Add mixture to pasta along with 1/4 cup reserved pasta water and toss, adding more pasta water as needed to coat the noodles. 

1. Top with basil and Italian sausages (if using), Pecorino, and a drizzle of Il Fusti Lemon Olive Oil.

This recipe was adapted and sourced directly from Delish.com.