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Lemon Ricotta Pasta
Lemon Ricotta Pasta
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Ingredients
- 1 box penne noodles
- 12 oz ricotta
- 2 lemons
- ¼ cup dry white wine
- 1¼ cup Parmesan
- 3 cups arugula
-
½ tbsp Morton & Bassett Whole Black
Peppercorns Grinder
-
½ tbsp Morton & Bassett Red Chili Flakes
Directions
- Cook penne pasta in boiling salted water until al dente.
- In a separate pan, add olive oil and ricotta and let it melt over low heat.
- Once the ricotta is melted, add the dry white wine and stir for 3 minutes.
- Slowly add in the juice of one lemon, mixing consistently.
- Add cooked pasta noodles, M&B Whole Black Peppercorns, 1 cup of parmesan cheese, and arugula to the pan. Stir so the noodles are well coated and remove from the heat to serve.
- Finish with M&B Red Chili Flakes and the rest of your Parmesan cheese. Serve with a chilled white wine and enjoy!