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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
  • Basil olive oil for drizzling
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 Basil olive oil for drizzling

Method

  1. In a bowl add the ricotta, lemon zest, salt and pepper and beat together briefly with a whisk.
  2. Then mix in the torn basil and grated parmesan. At this point you can press pause and pick it up later.
  3. Cook the pasta in plenty of salted water according to the instructions.
  4. Add a ladle or so of the pasta water to the ricotta mixture and mix it in.
  5. When the pasta is al dente, drain it and mix with the ricotta.
  6. Add a drizzle of olive oil with basil and serve.