Lemony Ricotta Pasta

On our trip to Pike Place Market in Seattle, one of my favorite shops was Pappardelle's, a pasta store like nothing I've ever seen. Take a few minutes to poke around their website, I can't do it justice with my words.





After standing there dodging the crowds for about 20 minutes mulling over my decision, I bought some of the Lemon Parsley Mafaldine.



There are recipes that come along with each pasta variety, so I grabbed one for Lemon Parsley Mafaldine with Super Simple Lemony Ricotta Sauce. This was a big hit, and I'll definitely be making it again (the specialty pasta was great but I think the sauce would be delish with any variety). It took 5 minutes to throw together, which is always a bonus. I was also excited to use lemon basil from our Aerogarden, which is back from the dead and currently sprouting a lovely selection of international basil.



Pasta with Lemony Ricotta Sauce
Adapted from Pappardelle's
Printable Recipe

1/2 lb. pasta
1/2 c. ricotta cheese
1 tbsp. olive oil
1 lemon, zested and juiced
1/2 c. basil leaves, washed, dried, and torn into small pieces
Garlic salt

1. Cook pasta in a pot of rapidly boiling salted water until al dente. Drain, and reserve 1/4 c. of the cooking liquid.

2. In a large serving bowl, mix the ricotta with the olive oil and lemon juice and zest. Add drained pasta on top of ricotta mixture and stir well. Sprinkle basil leaves and garlic salt on top and serve immediately. If pasta and sauce become too dry before serving, add reserved cooking liquid and mix well.