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Main Course Savory Side Dish  •  April 25, 2022

Lemon Ricotta Pine Nut Spaghetti

Lemon Ricotta Pine Nut Spaghetti
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Lemon Ricotta Pine Nut Spaghetti

Serves 4
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Course Main Course, Side Dish
Servings 4 people

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.
Keyword Pasta
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Tags

  • Pasta
  • Ricotta

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