| Portions |
|---|
| 4 |
Ingredients
For the Ricotta
- 1 ½ cups ricotta
- ½ cup finely grated Pecorino Romano cheese
- 2 tablespoons olive oil
- ½ lemon, zested and juiced
- Salt
For the Pangrattato
- 2 tablespoons olive oil
- ½ cup panko breadcrumbs
- ½ cup finely grated Pecorino Romano cheese
- ½ lemon, zested
- 2 tablespoons finely chopped parsley
For the Pasta
- Salt
- 350g Italpasta Radiatori
- 6–8 tablespoons olive oil
- 2 lemons, zested and juiced
- ½ cup finely grated Pecorino Romano cheese
- ¼ cup finely chopped parsley
- ¼ cup capers
- Pepper
Directions
- For the whipped ricotta, add the ricotta to a food processor along with the Pecorino, olive oil, lemon zest, and lemon juice. Season with salt and blitz for 1 to 2 minutes until creamy and whipped. Set aside.
- For the pangrattato, add the oil to a small pan over medium-high heat. Add in the panko and toast, stirring frequently, until golden brown, about 1 minute. Transfer to a dish to cool then stir in the Pecorino, lemon zest, and parsley and set aside.
- For the pasta, bring a large pot of water to a boil over high heat. Season the water very well with salt and add in the pasta. Cook according to the package directions just until al dente. Reserve about 1 cup of the cooking liquid, drain the pasta, and return to the pot.
- Meanwhile, whisk together 6 tablespoons of olive oil with the lemon zest, lemon juice, Pecorino Romano, parsley, and capers. Season well with pepper and a little salt, being careful not to add too much as the cheese and capers are quite salty. Add the sauce to the pasta along with a splash of the cooking liquid and stir well to combine. If needed, add another tablespoon or two or oil and another splash of water to reach a saucy consistency.
- To serve, divide the ricotta over the serving plates and spread into an even layer. Spoon over the lemony pasta and scatter with the pangrattato.