Buffalo Ricotta and Lemon Linguine
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
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.
  • 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
  • ½ cup of blanched slivered almonds
  1. Bring a big pot of water to a boil.
  2. When boiling, add the salt and then the pasta.
  3. Cook until very al dente (two or three minutes before suggested cooking time).
  4. In the meantime, prepare the sauce.
  5. Heat the oil in a large skillet.
  6. Add garlic and fry it for about three minutes, until the oil becomes "garlicky". Remove the garlic.
  7. When the pasta is nearly cooked, pour about ½ cup of cooking water into the skillet, then drain the pasta and transfer it to the skillet.
  8. Add buffalo ricotta and sauté the linguine until the liquid is absorbed and the ricotta has formed a creamy sauce.
  9. Add lemon zest and almonds. Toss.
  10. Serve immediately.
Recipe by Honest Cooking at https://honestcooking.com/dinner-in-white-buffalo-ricotta-and-lemon-linguine/