2lemonsone zested + juiced; the other cut into thin rounds
1/2cupfreshly grated parmigiano Reggiano
1tbspchili pepper flakes
salt + pepper to taste
2tbspbutter
1bunchfresh basil leaves
1/2cuppine nuts
1cupreserved pasta water
Instructions
Place a pot of water to boil.
In the meantime, whisk together the ricotta, olive oil, lemon zest & juice, parmigiano, chili pepper flakes, salt and pepper.
In a skillet, toast the pine nuts (roughly 4-5mins) and set aside.
In the same skillet, melt the butter on medium-high heat. Place the lemon rounds to caramelize (roughly 2 mins on each side) – remove when browned on both side sand let strain on a paper towel lined plate (they will harden slightly while cooling). Once cooled, reserve four rounds for garnishing, finely chop the rest.
Finely chop the basil and combine with chopped caramelized lemon.
Cook the pasta in heavily salted water, according to package directions – should be al dente.
Once cooked, reserve one cup of the pasta water and strain the pasta.
Add ½ cup of the reserved pasta water to the ricotta mixture and stir to thin it out. If it is still too thick, add a little more water. The consistency should remain creamy.
Add the cooked pasta to the sauce and toss to combine entirely.
Serve topped with the basil & lemon garnish, toasted pine nuts and a slice of the caramelized lemon.