Spaghetti with Creamy Ricotta and Basil

• 总时间: 25 min

配料

Dried spaghetti: 360 g

Olive oil: 3 tbsp

Garlic cloves: 2 (thinly sliced)

Shallots: 2 (thinly sliced)

Parmesan: 55 g (grated)

Basil leaves: 1 bunch

Zest of 1 lemon; juice of 1/2: 1 + 1/2

Ricotta: 200 g

Pangrattato (pg 146 of PASTA PRONTO!): to serve

步骤

Prepare the Aromatics

Heat the olive oil in a large saucepan and fry the garlic and shallots on a medium heat until soft.This will take about 5 minutes.Set to one side. minimal_rich_text

Make the Ricotta Mixture

Place the Parmesan basil leaves lemon zest and juice in the bowl of a food processor and blitz for 15–20 seconds until you have a thick paste.Transfer this mixture to a medium bowl add the ricotta and use a wooden spoon to combine well.Season to taste with sea salt and freshly ground black pepper then leave to one side while you cook the pasta. minimal_rich_text

Cook the Pasta

Bring a large pan of water to the boil before adding salt then cook the spaghetti for 1½–2 minutes.Alternatively if using dried pasta follow the packet instructions. minimal_rich_text

Combine and Serve

Once the pasta is cooked use kitchen tongs to transfer it to the saucepan of shallots carrying over some of the starchy cooking water. Stir together well then add the ricotta mixture and continue to stir. Loosen the sauce with extra pasta cooking water if needed.Check the seasoning and serve in four warmed bowls scattering a generous handful of Pangrattato on top. minimal_rich_text