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Penne with ricotta, lemon and basil
This is a great pasta salad to serve at a barbecue. You can prepare the sauce in advance and then just cook the pasta, mix in and serve. The zesty lemon and perfumey basil flavours are all summer.
Recipe
- Serves 4
Ingredients
- Ricotta cheese - 200g/7oz
- Lemon – the grated zest of 1
- Salt and freshly ground black pepper
- Basil leaves – 15g roughly torn
- Parmesan cheese - 50g/2oz
- Penne - 400g/14oz
- Extra Virgin olive oil with basil for drizzling
Method
- In a bowl add the ricotta, lemon zest, salt and pepper and beat together briefly with a whisk.
- Then mix in the torn basil and grated parmesan. At this point you can press pause and pick it up later.
- Cook the pasta in plenty of salted water according to the instructions.
- Add a ladle or so of the pasta water to the ricotta mixture and mix it in.
- When the pasta is al dente, drain it and mix with the ricotta.
- Add a drizzle of olive oil with basil and serve.
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