Maria's 'Pasta alla Ricotta e Limone'

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Squeeze the juice of 1 lemon. Coarsely grate the rind of both lemons and set aside. Crush the garlic and fry it with the lemon rind in a decent amount of oil with salt until golden.

Step 2

Add the wine and simmer gently for a couple of minutes. Add the lemon juice, adjust the salt and simmer for a further 1 – 2 minutes.

Step 3

Add the ricotta, stirring, letting it warm through, taking care not to let it fry or boil.

Step 4

Meanwhile, cook the tagliatelle in abundant salted boiling water until al dente. Drain, leaving a little moisture in the pasta. Place in a serving bowl. Cover it with the lemon and ricotta sauce, sprinkling the basil on top. Add ground pepper and the grated cheese on serving. Buon appetito!