Take a leap of faith and try something new…this Lemon Ricotta Pasta with Basil will not disappoint!
I love how working in the world of blogging can offer so many rewards never imagined when all you thought you wanted to do was keep a diary of recipes online. First and foremost is the acquaintances I’ve made all over the world. I now have friends beyond the reaches of North America who live in England, France, Switzerland, India and Australia. I’ve always been the kind that thinks of bringing food to friends when they are not feeling well; now I can do that in a different way from across the pond.
This dish is not a restaurant recipe or a long held family tradition. Nope; it came about much differently. When I stayed with friends while waiting for my new home to be completed; my friend Karen loved to show me all the recipes she had hoped to make one day…pretty much knowing she never would! She had actually decided to make this herself to take to her parents for a get together but those plans went awry with some family conflicts so I offered to make the dish for her. That was a win win; she had a chance to regroup and I was introduced to something new that I really, really loved!
I used to have a large raised garden bed with all my herbs and tomatoes; now I grow the herbs in pots on my patio. Truth be told I love this better…they are RIGHT there and get used all the time. Three pots and I’ve got all I need; basil, rosemary, two kinds of thyme, mint, parsley, cilantro, chives and sage. I throw in a couple of annuals and my pet frog and we’re set. I miss these pots a lot during the winter; if I knew how to keep them going inside I would probably do that but moving them alone would kill me! Still, for the moment if you’re nearby? I’ve got enough to share…come on over!
This was easy to make and simply delicious; the combination of lemon and basil with the Ricotta is so perfect; rich, creamy with the zest of lemon coupled with the unmistakable flavor of basil. Really…what’s not to love? If I had any pine nuts I might have added them but I didn’t and I’m not sure it would have been necessary… it’s just terrific the way it is! Grab some basil and try it; you won’t be sorry!
PIN ‘Ricotta, Lemon, and Basil Pasta’
Lemon, Ricotta, and Basil Pasta
- 8 oz uncooked pasta
- 1 cup ricotta cheese
- 1 tsp grated lemon rind
- 1 Tbsp fresh lemon juice
- ¼ cup chopped fresh basil
- ¾ tsp salt
- ½ tsp pepper
- Lemon wedges for garnish optional
- Cook the pasta according to package directions. Drain and reserve 1/4 cup of cooking liquid. Combine ricotta and next five ingredients (through pepper) and reserved cooking liquid in a large bowl. Add the pasta and toss to combine. Garnish with lemon wedges if desired and serve immediately. Serves 6-8.