The perfect dish for a hot summer night when the pool is calling your name! It comes together in less than 20-minutes and pairs perfectly with a crisp Vermentino or dry Prosecco wine.Sara Stanley
- 1 box of your pasta of choice, something with ridges like cavatappi or farfalle work best
- 1 8oz container of whole milk ricotta cheese
- 1 cup of fresh grated parmesan
- 4-5 lemons, for zest and juice
- 1 bundle of fresh basil
- 2 cloves of fresh garlic, minced
- Salt/Pepper to taste
- Fill a large pot with water and bring to a boil, salt heavily (your water should taste like the ocean!)
- Once the water comes to a boil, add your pasta and stir. Cook until al dente (it should have a little bite without being white in the center)
- While the pasta is cooking, combine your ricotta cheese in a large bowl (that will later be used for serving) with the juice and zest of the 4 to 5 lemons. Mix thoroughly and add the basil, garlic, parmesan, salt and pepper (tearing your basil instead of chopping helps it stay bright green!)
- Reserve about a half of a cup of the pasta water and drain the rest
- Combine the pasta with the ricotta mixture and stir. If the cheese is too thick, add the reserved water until it is your desired consistency.
- Garnish with lemon zest and black pepper, then serve!
Find a good Vermentino that’s been aged in stainless steel – this will have a beautiful tropical citrus nose with a crisp acidic finish that pairs beautifully with the ricotta and lemon. If you can’t find a Vermentino, look for a Sauvignon Blanc. But please! No oak aging for this!Sara Stanley