Maltese Lemon and Ricotta Pasta with Basil
7 ozdried spaghetti
4-6 Tbspfresh ricotta
1 largelemon, zest and some of the juice
1/2 tspblack peppercorns, crushed
2-4 Tbspparmesan, freshly grated
·sea salt or kosher salt
How to Make Maltese Lemon and Ricotta Pasta with Basil
- Cook spaghetti in a pot of salted water, until al dente. Drain spaghetti and put back into pot.
- Add a splash of olive oil and stir to coat the pasta.
- Divide 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.