Fusilli with Ricotta & Lemon
This is a simple pasta dish that will fill your heart with joy!
My working mom used to prepare this for me when she came home late from work and wanted to make something easy and so good. Try it and tell me: my mom will be super happy!
Bring a large pot of water to boil over high heat. Add salt to taste. Cook 160 g of fusilli to al dente following the manufacturer's instructions
Grind 1 tsp of black pepper finely in a mortar and pestle
Drain the cooked pasta into a bowl, reserving the liquid. Add 200 g of sheep ricotta
Add ⅓ cup of the cooking water. Stir to soften the ricotta and emulsify
Plate the pasta and top with black pepper to taste
Grate lemon zest to taste and garnish with parsley leaves to taste. The fusilli with sheep ricotta & lemon is ready
Yield 2 people
Sheep Ricotta200 g
Black Pepper1 tsp