Ricotta Pesto Pasta

This is a quick and delicious pasta. As the pasta cooks, you put together the sauce. Mix the two together, and serve.

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Serves 4-6

  • 5 oz ricotta

  • Zest of one lemon

  • 2 garlic cloves, grated

  • 1 T chopped fresh oregano, or 1 1⁄2 t dried

  • 1 1⁄2 c grated Parmesan

  • 2 egg yolks

  • 1⁄4 extra virgin olive oil

  • Salt and pepper

  • 1 lb spaghetti or liguine

Bring a large pot of salted water to boil.

In a large bowl, mix ricotta, zest, garlic, oregano, Parmesan, and egg yolks until combined. Add in the oil, 1 tablespoon at a time, mixing well after each addition. Season with salt and pepper. Ladle about 1 cup of pasta cooking water into the mixture and stir to combine. When it’s ready, immediately transfer the hot pasta to the bowl with the sauce and stir vigorously for about 2 minutes. The sauce will thicken and coat the strands of pasta as you stir. Taste for seasoning, adding more salt and pepper if needed. Serve with more Parmesan.

MainCharlotte PlaRicotta, Pesto, Pasta, Lemon