Pasta with Lemon, Basil and Ricotta

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Serves 4

This simple yet elegant dish bursts with fresh flavours and silky textures. Fragrant basil, zesty lemon, and creamy ricotta combine to create a luscious sauce that clings to every curl of casarecce pasta. A drizzle of extra virgin olive oil ties it all together, making each bite light, aromatic, and utterly irresistible. Ready in minutes, but destined to impress—perfect for a quick weeknight dinner or a weekend treat! 🍋🌿✨

Recipe

Serves 4 · Prep 10m · Cook 10m

Ingredients

• 1 bunch of basil leaves, picked
• 2-3 garlic clove
• Peel of 1-2 lemon, with pith removed (no white bits if you can)
• 300 gr of Floridia Ricotta
• salt and pepper for seasoning
• extra virgin olive oil for drizzling
• 400 gr of dried San Remo Casarecce Pasta

Method

1. Bring a large pot of salted water to the boil.
2. Drop the pasta into your boiled pot of water and cook until al dente.
3. Place lemon peel, basil leaves, a pinch of salt and garlic in the bowl of a food processor fitted with bladed and whiz until a rough paste forms, add the ricotta and whiz until smooth, set aside in a large mixing bowl.
4. Transfer the drained pasta into the bowl (reserve a few tablespoons of pasta cooking water), mix through and add a little pasta cooking water if needed. Serve into bowls topped with basil leaves and a drizzle of extra virgin olive oil.