Ingredients:
1 pound pasta, in a short twisted shape or with a hole (such as penne or gemili)
1 15-ounce package (about 2 cups) fresh ricotta cheese
1 cup freshly grated Parmesan cheese
2 tablespoons olive oil
Zest of 1 lemon
Juice of half the lemon
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 loosely packed basil leaves, sliced thin, as in a chiffonade
Red pepper flakes
In a metal bowl wide enough to fit over the top of the pot, mix together the remaining ingredients, excluding the basil. When there are about 2 minutes remaining in the pasta's cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms.
When the pasta is cooked al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve with additional grated parmesan cheese and a hearty amount of red pepper flakes.
Directions:
Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.In a metal bowl wide enough to fit over the top of the pot, mix together the remaining ingredients, excluding the basil. When there are about 2 minutes remaining in the pasta's cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms.
When the pasta is cooked al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve with additional grated parmesan cheese and a hearty amount of red pepper flakes.
(adapted from thekitchn.com)
