7 easy sauces - #2 Arugula, Lemon & Ricotta Pasta

A light and fresh all-in-one pasta, ideal for summer and ready in fifteen minutes!

Ingredients (4 pax):

• 400g Linguine or Spaghetti

• 200g Ricotta cheese

• 100g washed arugula

• 4 tablespoons of extra virgin olive oil, for instance Talismano by Marco Rizzo to enhance the flavours

• 2 teaspoons unrefined sea salt

• 1 lemon: reserve both freshly grounded zest and juice

  Optional:

• 2 cloves of garlic, without germ and crushed with a garlic press or sliced thinly

• 1 pinch of dried chilli flakes

Preparation:

1. Start cooking the pasta (see our cooking tips here)

2. While the pasta is cooking, pour a tablespoon of olive oil into a frying pan or a wok, large enough to accommodate the pasta. Add the sliced or crushed garlic and heat on very low heat for one minute. If you do not wish to use garlic, just add the olive oil and go straight to the next step.

3. Add the ricotta cheese, lemon zest, and continue to gently heat the mixture, stirring on low heat for one minute.

4. Once the pasta is cooked, drain it and reserve some of the cooking water in a small cup.

5. Add the pasta to the mixture in the pan and stir. If it seems too dry, add more cooking water. Add the fresh, washed arugula and mix well. Finally add the salt and lemon juice, adjust to your taste.

6. Serve with a drizzle of Talismano extra virgin olive oil, some chilli flakes or freshly ground pepper. It’s ready, enjoy!