Lemon Ricotta Pine Nut Spaghetti
Serves 4
Equipment
- Large pot
- Large skillet
Ingredients
- 1 pound spaghetti you can really use any shape you’d like!
- 2 Tbsp olive oil plus more for serving
- 4-5 garlic cloves thinly sliced
- 1 cup whole milk ricotta
- 1 cup grated pecorino romano
- 1 lemon zested and juiced
- ¼ cup pine nuts toasted (reserve a bit for garnish is desired)
- Kosher salt and pepper to taste
Instructions
- Bring a large pot of water to a boil.
- Once boiling, season generously with salt. Add pasta to water and cook until al dente.
- While pasta is cooking, add olive oil to a large skillet over medium heat.
- Add in garlic, and cook, stirring, until golden brown. Add in a ladle full of pasta water to stop garlic from overcooking.
- Add in ricotta and pecorino. Stir until melted, and add more pasta water if necessary to create a thin sauce consistency.
- Once pasta is al dente, add into the skillet with ricotta sauce. Add in lemon juice and zest and stir until pasta is coated. Season with salt and pepper. I like to add a generous amount of pepper!
- Add in more pasta water if the sauce becomes too thick. Stir in pine nuts, reserving a few for garnish.
- Transfer pasta to a serving dish, and top with more pine nuts, lemon zest, black pepper and a drizzle of olive oil, if desired.
Tried this recipe?Let us know how it was!
