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recipe lemon ricotta pasta
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Lemon Ricotta Pasta is a vibrant and elegant dish featuring a creamy ricotta base, zesty lemon, and crunchy pistachios. It’s a surprisingly easy recipe perfect for a weeknight meal or special occasion.
Ingredients
Scale
- 300g (10.5oz) Spaghetti or Linguine: High-quality pasta recommended
- 200g (7oz) Full-Fat Ricotta Cheese: Crucial for creamy texture
- 30g (2Tbsp) Fresh Basil Leaves, Finely Chopped: Bright green, finely chopped
- 30g (2Tbsp) Unsalted Pistachios, Finely Chopped, plus 15g (1Tbsp) Toasted Pistachios for Garnish: Use unsalted
- Zest of 1 Lemon + Juice of 1 Lemon (≈2Tbsp / 30ml): Freshly squeezed
- 2Tbsp (30ml) Extra-Virgin Olive Oil, Divided
- 1Tbsp (15g) Unsalted Butter
- 1 Clove Garlic, Minced
- Salt and Freshly Ground Black Pepper, to Taste
- ¼cup (60ml) Reserved Pasta Cooking Water, plus Extra as Needed
- 2Tbsp (15g) Grated Pecorino Romano or Parmesan, Optional
Instructions
- Cook Pasta: Boil pasta until al dente, salting water generously.
- Reserve Water: Reserve 1 cup pasta water before draining.
- Make Ricotta: Combine ricotta, basil, pistachios, lemon zest, juice, oil, and seasoning.
- Make Sauce: Sauté garlic in olive oil and butter, add lemon juice and pasta water.
- Combine: Toss pasta with sauce, then gently stir in ricotta.
- Plate: Serve immediately, garnished with pistachios and cheese.
Notes
Using high-quality ingredients is key for the best flavor. Toasting pistachios enhances their flavor. Add pasta water gradually to achieve desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg