Photo: Steven Babish
This recipe is one of my favourites from Micah Joffe (chef of Bar Bricco). I love the rich and creamy ricotta combined with the pop of the lemon and basil. This dish is also very adaptable to other combinations such as chili and parsley instead of basil and pine nuts.
| 250 g | rigatoni |
| 300 g | fresh ricotta |
| ½ t | kosher salt |
| zest of ½ lemon + 1 t juice | |
| handful | fresh basil leaves |
| 2 T | pine nuts |
| 1/3 c | grated Pecorino Romano |
| black pepper |
Roast the pine nuts over medium high heat in a small pan until lightly golden, ensure to constantly move the pine nuts around the pan to avoid burning.
Bring a large pot of salted water to a boil. Add the rigatoni, cook until al dente (roughly 1 minute prior to package instructions).
While the pasta is cooking, place the ricotta, salt, lemon zest and 4 ounces of pasta cooking water in a wide pot or large deep pan, using a wooden spoon to mix all the ingredients until smooth. Place the pot on medium heat, stir constantly until the ricotta sauce just comes to a simmer. Remove from heat immediately.
Using a spider, remove the rigatoni directly from the water to the pot of ricotta sauce. Stir in the Pecorino, pine nuts and lemon juice. Serve immediately, top with more pecorino, a drizzle of extra virgin olive oil and fresh-cracked black pepper.
Serves 2.