Pâtes au pesto et à la ricotta

Ingrédients

• 450 grams (16oz) pasta (like fusilli, fettuccine, penne)
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1/2 cup basil pesto (or other pesto of choice)
• 1/2 cup full-fat ricotta cheese
• 1/2 cup reserved pasta water
• zest of one lemon
• 1 teaspoon salt (or to taste)
• black pepper to taste
• 1/2 cup parmesan, finely grated (and extra for serving)
• fresh basil, to serve

Préparation

1. 1

   In a large pot, cook the pasta al dente according to the packet instructions. Don’t forget to salt the water generously - about 1 tablespoon of salt per 450g (16oz) of pasta is a good rule of thumb.

2. 2

   Scoop out ½ cup of the pasta water before draining the pasta - this step is crucial for making the sauce! It’s easy to forget, so place your measuring cup inside your colander as a reminder.

3. 3

   Heat the olive oil in a large pan, then add the garlic and cook for 30 seconds until fragrant - careful not to burn the garlic.

4. 4

   Add the pesto, ricotta, about half the pasta water, lemon zest, salt and black pepper.

5. 5

   Stir all the ingredients together until well combined and creamy. Warm the sauce through gently, making sure everything is fully blended - it should only take a minute or so.

6. 6

   Add the warm, drained pasta and grated parmesan to the pan. Gently toss until the pasta is evenly coated in the creamy pesto sauce and cheese. If the pasta seems too dry, stir in another splash of the reserved pasta water to loosen it.

7. 7

   Spoon into bowls and finish with a scattering of fresh basil leaves, a sprinkle of black pepper and a final flourish of grated parmesan.