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!