Summer on a plate. There's no better way to describe the taste of this recipe. With this creamy pasta dish you can conjure up summer on your plate at any time of year.
I love simple pasta recipes that are ready in no time and fascinate you with their simplicity. Today I have exactly such a pasta recipe for you: linguine with ricotta, fresh lemons and basil.
Far too much time has passed since our last holiday in Italy and I can hardly wait to finally return to the land of sunshine, wine and indulgence. Luckily we'll soon be back in Bella Italia and can spoil ourselves with all its many delicacies. Still, at home I'm often gripped by wanderlust. And what can you do about it? Exactly! If you can't travel to Italy, then you simply cook your way there 😉 That's how I felt when I made these Linguine con limone, ricotta e basilico for the first time. Creamy, refreshing and fruity all at once, just like on holiday in Italy, when you're sitting in a cosy restaurant, the sun shining on your face and homemade pasta being served. Add a glass of good wine and the culinary journey can begin.
The secret to recipes with only a few ingredients: the quality! With dishes like these it's absolutely essential. Creamy ricotta, freshly grated Parmesan, basil from your own garden and above all a good olive oil turn this creamy lemon pasta into a first-class treat.
The ricotta and the Parmesan make the pasta beautifully creamy. To give the dish a refreshing, light note, lemon juice, lemon zest and basil are added. Finally a good glug of top-quality olive oil, and this quick meal is ready in less than 20 minutes. A real delight that is guaranteed to land on your table again and again.
A mixed salad with crunchy vegetables or a delicious beetroot carpaccio goes wonderfully with it and rounds off the perfect meal.
Linguine con limone, ricotta e basilico
- Preparation10 min
- Cooking time10 min
- Total20 min
- Calories710kcal
- Carbohydrates79gof which sugars 4 g
- Protein32g
- Fat31gof which saturated 13 g
- Fibre3g
per serving
Ingredients
- 400 g linguine
- Salt
- 250 g ricotta
- 2 organic lemons (zest)
- 1 organic lemon (juice)
- 50 ml olive oil
- 150 g Parmesan (freshly grated)
- 1 handful of basil
- Salt & pepper
Essential oils
- Lemon
- Black Pepper
Method
- Bring water to the boil, season with plenty of salt and cook the linguine in it until al dente according to the packet instructions.
- Meanwhile, mix the ricotta, lemon zest, 100 g Parmesan and the olive oil well in a large bowl. To intensify the lemon flavour, add 2 drops of lemon oil. Season the mixture with salt, pepper and a little freshly grated nutmeg.
- My tip: Add a little pepper oil to the ricotta as well, to take the sharpness out of the dish.
- As soon as the linguine are al dente, lift them out of the water, add them to the ricotta and lemon mixture and combine carefully. Keep adding a little pasta water as you go, so the pasta becomes nice and creamy. Finally, wash the basil leaves well, shake them dry and add them to the pasta.
- Divide between four plates, sprinkle with the remaining Parmesan and some freshly ground pepper and serve immediately.
Notes
If the pasta is too dry, simply add a little more of the pasta water so that it becomes nice and creamy.
Pepper oil is one of the secret ingredients in my kitchen. The warm, spicy aroma of the oil helps the individual flavours of a dish come through much better. The woody aroma of the pepper, with its fruity, floral, citrusy notes, is also shown off to its best advantage.
Cooking with essential oils
In this recipe:Lemon Oil
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
Have you made this recipe? Tag @oatoclock_blog on Instagram so we can see the result.
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