Peel of 1-2 lemon, with pith removed (no white bits if you can)
300 gr of Floridia Ricotta
salt and pepper for seasoning
extra virgin olive oil for drizzling
400 gr of dried San Remo Casarecce Pasta
Instructions:
Bring a large pot of salted water to the boil.
Place lemon peel, basil leaves, a pinch of salt and garlic in the bowl of a food processor fitted with bladed and whiz until a rough paste forms, add the ricotta and whiz until smooth, set aside in a large mixing bowl.
Drop in the pasta to your boiled pot of water and cook until al dente. Transfer the drained pasta into the bowl (reserve a few tablespoons of pasta cooking water), mix through and add a little pasta cooking water if needed. Serve into bowls topped with basil leaves and a drizzle of extra virgin olive oil.
