Difficulty Level: Easy
Cook Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. Creste di Gallo or other short cut pasta
1 ½ cups whole milk ricotta
1/3 cup Parmigiano Reggiano, finely grated
Zest of 1 lemon
Juice of 1/2 lemon (optional)
Salt to taste
Bring a large pot of water to a boil.
Meanwhile, add the ricotta to a blender and blend until glossy and smooth.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.
Add the whipped ricotta to a large sauté pan over low heat and stir.
Once the pasta has finished cooking, strain and add to the pan with the whipped ricotta sauce and 1/4 cup of pasta water.
Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Stir in the lemon zest, lemon juice (optional) and Parmigiano. Toss again until combined.
Plate and top with more lemon zest and Parmigiano.