Ricotta Lemon Pappardelle

Ricotta sitting in the fridge short of its expiration day. What can I do with it?

I am looking at Facebook Reels often and there are often short recipes. Some scraps of paper and a pen are on my table all the time to take notes.

Recipe for 1:

130 g Pappardelle, salt

1 lemon zest and juice, fresh basil leaves

100 g Ricotta, 2 tbsp butter

Pasta water, lemon salt, pepper

Preptime for this dish is the cooking time of the Pappardelle, about 9 min. When you have an induction hob, the pasta water is boiling quickly.

Start the pasta first. Mince the garlic and melt the butter in a pan. Add the garlic and after 2 min the zest and juice of a lemon. Add ricotta.

Now some pasta water to loosen up the sauce. Season with lemon salt and pepper. Drop the cooked pasta directly in the pan. A bit of more pasta water is good. Now finish with basil leaves.