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Charred Lemon & Herb Ricotta Pasta


Charred Lemon & Herb Ricotta Pasta

This Charred Lemon & Herb Ricotta Pasta is a testament to the beauty of simplicity in cooking, combining the zesty freshness of charred lemons with creamy ricotta and a medley of fresh herbs. It's a dish that speaks to the modern palate's desire for meals that are both easy to prepare and bursting with flavour. The charring of the lemon enhances its citrusy notes, providing a unique depth of flavour that perfectly complements the creamy, mild taste of ricotta cheese. Tossed with your favourite pasta, this dish is a contemporary classic that's perfect for a light summer dinner or a chic gourmet gathering.



Charred Lemon & Herb Ricotta Pasta

Preparation Time and Servings:

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

  • Servings: 4 people

Ingredients List:

  • 400g (14 oz) pasta (fettuccine, spaghetti, or linguine work well)

  • 2 tablespoons olive oil

  • 2 large lemons, halved

  • 1 cup (250g) ricotta cheese

  • 1/4 cup (60ml) pasta water, reserved

  • 1/4 cup fresh herbs (basil, parsley, and chives), finely chopped

  • Zest of 1 lemon

  • Salt and pepper, to taste

  • Chilli flakes (optional, for a spicy kick)

  • Extra virgin olive oil, for drizzling

  • Grated Parmesan cheese, for garnish

Equipment Needed:

  • Large pot for boiling pasta

  • Grill pan or skillet

  • Mixing bowl

  • Zester

Step-by-Step Instructions:

  1. Cook Pasta: Boil the pasta in salted water according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.

  2. Char the Lemons: While the pasta cooks, heat a grill pan or skillet over high heat. Brush the cut side of the lemons with olive oil and place them cut side down in the pan. Grill until charred, about 3-4 minutes. Remove and let cool slightly before juicing.

  3. Mix Ricotta Sauce: In a large mixing bowl, combine the ricotta cheese, charred lemon juice, lemon zest, and enough pasta water to create a creamy sauce. Season with salt, pepper, and chilli flakes (if using).

  4. Combine Pasta and Sauce: Add the cooked pasta to the ricotta mixture, tossing well to coat. If the sauce is too thick, add a little more pasta water until you reach the desired consistency.

  5. Final Touches: Stir in the chopped herbs and adjust seasoning to taste.

  6. Serve: Divide the pasta among plates. Drizzle with extra virgin olive oil, sprinkle with grated Parmesan cheese, and serve immediately.

Suggested Side Dishes:

  • A simple arugula and cherry tomato salad with a balsamic dressing

  • Garlic bread or a crusty artisan loaf

  • Grilled asparagus or zucchini for a touch of green

Common Mistakes/Points of Care:

  • Don't Overcook the Pasta: Keep it al dente to ensure it retains texture when mixed with the sauce.

  • Char the Lemons Properly: Ensure a good char on the lemons for that deep, caramelised flavour.

  • Adjusting Sauce Consistency: Use the reserved pasta water to achieve the perfect sauce consistency; it should be creamy but not too thick.

Nutritional Values (per serving):

  • Calories: 580 kcal

  • Protein: 20g

  • Carbohydrates: 75g

  • Fat: 22g

  • Saturated Fat: 8g

  • Cholesterol: 35mg

  • Sodium: 200mg

  • Fiber: 4g



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