Description
A summer-y pasta dish in the nuances of white. Fresh-tasting, and with a great creamy-crunchy texture. Enjoy with some crisp white wine e.g Ribolla Gialla or Falanghina.
Ingredients
Scale
- 200 gr of linguine
- 2 tbsp coarse sea salt
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 100 gr of buffalo ricotta
- grated zest of 1 organic, unwaxed lemon
- 1/2 cup of blanched slivered almonds
Instructions
- Bring a big pot of water to a boil.
- When boiling, add the salt and then the pasta.
- Cook until very al dente (two or three minutes before suggested cooking time).
- In the meantime, prepare the sauce.
- Heat the oil in a large skillet.
- Add garlic and fry it for about three minutes, until the oil becomes “garlicky”. Remove the garlic.
- When the pasta is nearly cooked, pour about 1/2 cup of cooking water into the skillet, then drain the pasta and transfer it to the skillet.
- Add buffalo ricotta and sauté the linguine until the liquid is absorbed and the ricotta has formed a creamy sauce.
- Add lemon zest and almonds. Toss.
- Serve immediately.
- Prep Time: 10 mins
- Cook Time: 30 mins