Recipe: Ricotta lemon pasta with peanut crunch
Looking to whip up a quick and simple dinner? Try out this stress-free and deliciously zesty pasta dish for a satiating weeknight meal.
IngredientsFor the pasta 500g tagliatelle salt 200g ricotta 1 tbsp lemon zest freshly ground black pepper 3-4 sprigs basil 2 tbsp lemon juice lemon wedges; to serve For the crunch 2 tbsp butter 4 tbsp coarse white breadcrumbs; or panko breadcrumbs 2 tbsp salted peanuts; coarsely chopped |
MethodStep 1. Cook the tagliatelle in a large pan of boiling salted water according to the instructions on the packet until just al dente. Drain the pasta, reserving some of the cooking water. Step 2. Meanwhile, mix the ricotta with the lemon zest until smooth, and season with salt and pepper. Rinse the basil, shake dry and pluck the leaves. Step 3. For the crunch, melt the butter in a small pan. Add the breadcrumbs and fry until golden brown. Mix in the peanuts. Step 4. In a large pan, mix the cooked pasta with the ricotta and lemon juice, adding a little of the reserved cooking water so the sauce coats the pasta. Heat through. Add the basil leaves and briefly toss together. Step 5. Season the pasta to taste, divide between four plates. Top with a grinding of pepper and the peanut crunch, and serve garnished with lemon wedges. Serves 4. |
