‘This is a perfect light pasta dish for the summer prepared in the same amount of time it takes to cook the pasta’
salt for pasta water
For the sauce:
1 cup reserved pasta water
150g lambs lettuce
2 tablespoons olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
Lemon Pepper to season
To Serve: Freshly grated parmesan
Follow the instructions on the packet to cook the pasta in plenty of boiling salted water.
Reserve a cup of the pasta water when you drain the pasta.
Place the ricotta, 1 tablespoon of olive oil, lemon juice, lemon zest, half the pasta water and parmesan in a container. Add some lemon pepper. Use a hand blender to combine all the ingredients together until it forms a smooth paste.
Heat the rest of the olive oil on medium heat in a large flat saucepan. Add the blended ricotta mix. Add the linguine and stir gently then the pasta water little by little until the consistency of the sauce is creamy and coats the pasta. Add the lambs lettuce and garnish with more parmesan, lemon pepper and lemon segments. Serve immediately.
‘Lea’s tip: the starch contained in the pasta water produces a thick creamy consistency when added to the sauce without the addition of cream or butter. Omit adding salt to the sauce as the saltiness from the pasta water is usually sufficient.’
I use linguine by Pasta Rummo, ricotta by Zappala, lemon pepper by Schwartz, fresh vegetables by Big Fresh and parmesan and other cheeses by Experia the Deli.