Grilled Lemon & Whipped Ricotta Creste di Gallo

Difficulty Level: Easy

Cook Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. creste di gallo

• 1 ½ cups whole milk ricotta

• 1/3 cup Parmigiano Reggiano, finely grated

• Zest of 1 lemon

• Juice of 1-2 lemons

• Salt to taste

• Basil for garnish

• Pasta water as needed

  
  

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the ricotta to a blender and blend until glossy and smooth.

3. Cut the lemons in half and grill them on a grill pan over high heat. Set aside. You can also cut a few slices of lemon to grill and use as garnish.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

5. Add the whipped ricotta to a large sauté pan.

6. Once the pasta has finished cooking, strain and add to the pan with the whipped ricotta and 1/4 cup of pasta water.

7. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

8. Stir in the lemon zest, grilled lemon juice and Parmigiano. Toss again until combined. Add more lemon to taste and pasta water as needed.

9. Plate and top with lemon zest and basil.