Bucatini with lemon zest, basil and ricotta

By sdnsd

This succulent pasta dish is perfect for summer and easy to make
Chef and restaurateur Donatella Arpaia

Ingredients

• INGREDIENTS
• 1 pound bucatini
• 1 cup high-quality ricotta cheese
• 0.5 cup Parmigiano reggiano
• 2 Meyer lemons
• 2 handfuls of basil (chiffonade)
• Freshly ground pepper and sea salt

Details

Servings 6

Preparation

Step 1

DIRECTIONS Fill a large pot with water and enough salt so that you can taste it. Bring to boil. Add bucatini and cook until al dente.
Finely grate a handful of cheese into a large serving bowl.
Zest lemons into bowl. (Tip: Be sure to only use the yellow part of the lemon peel. The white part tastes bitter.)
In a large deep sauté pan, add a few tablespoons of evvo and zest of one lemon.
In a separate bowl, mix ricotta cheese, zest of other lemon, salt and pepper and incorporate all ingredients.
Juice one lemon and reserve.
A few minutes before pasta is done, begin to sauté garlic and zest on low heat, being careful not to brown garlic at all! Add juice of one lemon after a minute of sautéing.
Drain cooked pasta (or better yet, use a large spider scoop to transfer pasta directly into sauté pan), and toss in parmigiano with tongs. Incorporate until well coated on high heat, then lower heat and add in ricotta mixture and fold in for 30 seconds.Turn off heat and sprinkle in basil. Toss and serve. (If sauce is too thick, usereserved pasta liquid to thin out.)