Fusilli with Ricotta & Lemon
by
Flavia Giordano
This is a simple pasta dish that will fill your heart with joy!
My working mom used to prepare this for me when she came home late from work and wanted to make something easy and so good. Try it and tell me: my mom will be super happy!
- Level
Basic
- Cooking
30m
- Overral
50m
- Ready
Fusilli
160gSheep Ricotta
200gLemon
1Black Pepper
1tspParsley
to tasteSalt
to taste
Fusilli
160gSheep Ricotta
200gLemon
1Black Pepper
1tspParsley
to tasteSalt
to taste
Fusilli with Ricotta & Lemon
Flavia Giordano
Bring a large pot of water to boil over high heat. Add salt to taste. Cook 160g of fusilli to al dente following the manufacturer's instructions
Grind 1tsp of black pepper finely in a mortar and pestle
Drain the cooked pasta into a bowl, reserving the liquid. Add 200g of sheep ricotta
Add ⅓cup of the cooking water. Stir to soften the ricotta and emulsify
Plate the pasta and top with black pepper to taste
Grate lemon zest to taste and garnish with parsley leaves to taste. The fusilli with sheep ricotta & lemon is ready
Enjoy!