Ricotta and Lemon-Basil Pasta

 

Ingredients

  • 8 ounces uncooked pasta, such as seashell or campanelle
  • 1 cup (8 ounces) part-skim ricotta cheese
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh basil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Lemon wedges (optional)

Preparation

1. Cook the pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.

2. Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl. Add the pasta, and toss to combine. Garnish with lemon wedges, if desired. Serve immediately.

Wine note: Wolf Blass South Australian Chardonnay, around $12, is a classy number that tastes like twice the price. It combines lemony fruit and a soft kiss of toasty oak to complement the zestiness of the pasta and nuttiness from the green beans.

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Avocado-Spinach Pasta

Ingredients:

  • Pasta – 2 cups
  • Spinach – 1/4 cup
  • Avocado – 1
  • Garlic – 2 cloves
  • Olive oil – 1 tbsp
  • Pepper and salt – to taste
  • Lemon juice – 2 tbsp

Method:

Boil the pasta as per package instruction. Drain it.

Heat a small pan add a tsp of oil with spinach and garlic. Saute till it is cooked. Using a food processor or blender pulse the spinach with ripe avocado, olive oil, pepper, salt and lemon juice. Pulse till creamy. Mix this creamy mixture with cooked pasta. Serve immediately.

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