Green garlic pasta with whipped ricotta and lemon
Ingredients
Green garlic pesto
- 1/2 cup green garlic
- 1/2 bunch scallions, chopped
- 2 1/2 cups arugula, loose
- 1/4 cup parmigiano cheese
- 1/4 cup pecorino cheese
- 1 teaspoon lemon juice
- 1/4 cup almonds
- Salt and pepper to taste
- Water, to loosen
Pasta
- 454 grams pasta (pick a shape, with grooves to allow sauce to adhere – rigatoni, fusilli, etc.)
- 1 cup ricotta
- 3/4 cup whipping cream
- Salt and pepper to taste
- 2 lemons
Directions
Green garlic pesto
- Blend in a food processor until smooth. Can be kept for up to four days in the fridge, or even frozen.
Pasta
- Cook pasta as per package directions in salted water. Add cooked pasta to pan with some pesto and cooking water. Toss until well incorporated, tossing in additional parmigianno if desired.
- Whip ricotta with cream until smooth and slightly thickened. Season with salt and pepper.
- Spoon pasta into bowl. Top with whipped ricotta. Microplane fresh lemon zest on top and enjoy!
