Description
A summery pasta dish with creamy buffalo ricotta, zesty lemon, and crunchy almonds, all enveloped in al dente linguine. Perfect for a light and refreshing meal.
Ingredients
Units
Scale
- 200 grams of linguine
- 2 tablespoons coarse sea salt
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 100 grams of buffalo ricotta
- Grated zest of 1 organic, unwaxed lemon
- 1/2 cup of blanched slivered almonds
Instructions
- Bring a large pot of water to a boil. Once boiling, add the coarse sea salt and then the linguine. Cook until very al dente, which is about two to three minutes before the suggested cooking time on the package.
- While the pasta is cooking, heat the olive oil in a pan over medium heat. Add the crushed garlic and sauté until fragrant, about 1 minute.
- Reduce the heat to low and add the buffalo ricotta, stirring gently to combine with the oil and garlic.
- Once the pasta is ready, reserve a cup of the pasta cooking water and then drain the linguine.
- Add the drained linguine to the pan with the ricotta mixture. Toss to coat the pasta, adding reserved pasta water a little at a time if needed to create a creamy sauce.
- Stir in the grated lemon zest and blanched slivered almonds, mixing until evenly distributed.
- Serve immediately, garnished with additional lemon zest and almonds if desired.
Notes
For a more intense lemon flavor, add a bit of lemon juice to the sauce. Use high-quality buffalo ricotta for the best taste. This dish pairs well with a crisp white wine like Ribolla Gialla or Falanghina. If you can’t find buffalo ricotta, regular ricotta can be used as a substitute. Store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 25 grams
- Carbohydrates: 65 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 30 mg