This makes for a nice and light summer pasta dish, and a great way to incorporate summer citrus!
- 1 lb pasta (I used mostaccioli rigati)
- 6 tbs butter
- 2 garlic cloves, minced
- zest of 2 lemons
- juice of 2 lemons
- 1.5 cups ricotta
- salt and pepper to taste
- 1 cup chopped basil
- 1/3 cup pine nuts
Cook the pasta and set aside. In a large sauce pot, melt the butter. Add the minced garlic and simmer on low for about 5-10 minutes until the garlic has softened. Gradually whisk in the ricotta, lemon zest, and lemon juice in rounds adding a little bit of salt and pepper every time. Whisk until smooth then stir in the chopped basil. Gradually fold in the pasta, and finish by stirring in the pine nuts. Bon appetit!
Hilary's Kitchen 