Garlicky Lemon & Ricotta Linguine (Copy)

Garlicky Lemon & Ricotta Linguine 

Serves 4-6

Vegetarian 

Sometimes we crave a fresh, simple comforting meal and this pasta dish is just that! What we love about it, is that it combines both subtle and bold elements. Summery and fragrant with lemon and basil, the garlicky ricotta lending delicate creaminess, while the Parmesan its familiar savoury lushness. Only a few simple ingredients and within a short while, you have a beautiful lunch or dinner everyone will appreciate!

Ingredients

500g linguine pasta

2tbsp olive oil

2-3 cloves of garlic, peeled & minced

2-3 spring onions, finely sliced

2 lemons, juiced & zested

250g fresh ricotta

150g freshly grated Parmesan

Fresh basil leaves, finely ribboned

Freshly ground black pepper

Method

Bring a large saucepan filled with well salted water to a boil and cook the linguine according to package instructions.

While the pasta is cooking, prepare the rest of the ingredients.

Reserve a couple of ladlefuls of the pasta water, by pouring it in a small jug.

Drain the linguine and rinse briefly with a bit of cold water to prevent sticking.

In the same pan, heat the olive oil over low heat and gently sauté the minced garlic cloves and spring onions for a minute. Add the lemon juice, lemon zest, ricotta, half the Parmesan, basil ribbons and a little of the reserved pasta water and stir to combine. Drop in the linguine and, using a large fork, swirl it around till it’s well covered with the sauce. Add a little more of the water if you feel the pasta to be too thick. Serve immediately, sprinkled with the rest of the Parmesan and some freshly ground black pepper. Enjoy!

Notes

To make this vegan, simply use a vegan ricotta and Parmesan alternative.

This dish is best served immediately, but can be stored in the fridge for a day or two. Reheat in a pan, adding a little water to loosen.