Fresh Pasta With Lemon Cream (3 Points)

1. 1

   Empty ricotta into blender or food processor, using the steel blade.

2. 2

   Add salt.

3. 3

   Process until all graininess disappears and ricotta has the texture of thick whipped cream.

4. 4

   Flavor the mixture with lemon peel and nutmeg.

5. 5

   Store in refrigerator.

6. 6

   Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in.

7. 7

   Add the whipped ricotta.

8. 8

   Toss until pasta is well coated with the sauce.

9. 9

   Can garnish with parmesan, fresh parsley or a few thin slices of pitted black olives.

No nutritional information available.

No additional tips available.