64. Pasta al Limone with Ricotta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the crumbed walnuts in a dry frying pan until nicely golden, then set aside to cool.

Step 2

Combine 1 tbsp of the olive oil with the ricotta and lemon zest, stirring/mashing with a fork. Add the parmesan, and most but not all of the basil, torn up. Loosen it up with the milk - I have nominated 100mL but you may need more or less, depending on the ricotta. You’re after a consistency similar to white chocolate mousse. Season it with a pinch of salt.

Step 3

Make a salad dressing by combining the lemon juice with the remaining tbsp of olive oil, and a little salt and pepper.

Step 4

Cook the spaghetti in the boiling salted water for the indicated time. Reserve 100mL of pasta water, in case you need it, but otherwise drain the pasta and simply combine it with the ricotta/lemon zest mixture. If your mixture is too thick, you can use some of your pasta water to help combine it more easily.

Step 5

Combine the salad by throwing together the rocket, tomato, and dressing. Serve the spaghetti with the salad on the side. Garnish the pasta with the remaining torn basil, with a little freshly cracked black pepper. Garnish the salad with the toasted walnuts.