- 1 pound pasta, small shapes
- 2 cups ricotta cheese, preferrably freshly-made
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons good-quality olive oil
- Juice and zest of one lemon
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup loosely packed basil leaves, sliced into a chiffonade
- Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.
- In a metal bowl wide enough to fit over the top of the pot, mix together the ricotta, Parmesan, olive oil, juice and zest of lemon, salt, and black pepper. When there are about 2 minutes remaining in the pasta’s cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients.
- You should see it loosening as it warms.
- When the pasta is al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve immediately.
- Use a good-quality pasta here. Small shapes like rotini, penne, fusilli, and gemelli are best; these shapes hold the sauce.