maltese lemon and ricotta pasta with basil
Fresh ricotta is widely used in Maltese cooking. If unavailable, you could use sour cream, fresh goat cheese or mascarpone. It is an adaptation from a book of some fusion European and Maltese recipes. This one was described as having ingredients that are synonymous with Maltese cooking.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 7 ounces dried spaghetti
- - olive oil
- 4-6 tablespoons fresh ricotta
- 1 large lemon, zest and some of the juice
- 20 - basil leaves
- 1/2 teaspoon black peppercorns, crushed
- 2-4 tablespoons parmesan, freshly grated
- - sea salt or kosher salt
How To Make maltese lemon and ricotta pasta with basil
-
Step 1Cook spaghetti in a pot of salted water, until al dente. Drain spaghetti and put back into pot.
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Step 2Add a splash of olive oil and stir to coat the pasta.
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Step 3Divide spaghetti between two plates and then top each with generous spoonfuls of ricotta. Sprinkle with lemon zest, basil and season with sea salt and the crushed peppercorns. Garnish with Parmesan cheese and a squeeze of the lemon.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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