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Lemony Ricotta

Lemony Ricotta
Lemony Ricotta
  • 2 boxes Banza Rotini
  • 3/4 cup Fresh Ricotta
  • 2 Lemons zest + juice
  • 4 ounces Baby argula
  • 1/4 cup toasted Pine nuts
  • Red Pepper to Taste
  1. Mix together ricotta with lemon juice and zest.
  2. Cook the pasta and strain it. Save a cup of cooking water.
  3. When pasta is cooking, toast pine nuts until golden/fragrant in a dry skillet on medium heat
  4. Toss pasta in a bowl with ricotta lemon mixture until pasta is fully coated.
  5. Add argula and a little pasta water to thin out the sauce if needed.
  6. Scatter toasted pine nuts on top and top with a generous amount of red pepper.

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