Fresh pasta with lemon sauce
4 servings
15 minutes
Fresh pasta with lemon sauce is a refined dish of European cuisine that combines the tenderness of ricotta and the brightness of lemon. Legend has it that such recipes originated in sunny Italy, where pasta was skillfully complemented with fresh, simple ingredients. The velvety texture of the whipped sauce envelops each strand of pasta, creating a harmony of creamy softness and citrus freshness. A hint of nutmeg adds a spicy note, while parmesan and parsley complete this culinary masterpiece. The dish is perfect for a summer dinner or a romantic evening when you want to savor flavors that evoke memories of warm Mediterranean nights.
1
First, place the ricotta in a blender or food processor and add salt.
- Ricotta cheese: 425 g
- Salt: pinch
2
Whip until the graininess disappears and the ricotta reaches the consistency of thick whipped cream.
3
Then pour the mixture into a bowl and place it in the refrigerator, adding some lemon zest and nutmeg for flavor.
- Lemon zest: 1 teaspoon
- Nutmeg: 1 teaspoon
4
Cook the pasta in a pot according to the package instructions, drain it, and return it to the pot. Add the whipped ricotta and mix well to coat the pasta with sauce.
- Pasta: 4 glasss
5
You can garnish the dish with parmesan, fresh parsley, or a few thin slices of pitted olives when serving.
