Arugula Lemon Ricotta Pasta
Five ingredients. Fifteen minutes. The kind of pasta that tastes far more elegant than the effort it requires.
Five ingredients. Fifteen minutes. The kind of pasta that tastes far more elegant than the effort it requires. Arugula's peppery bite is the whole point here — don't skip it or swap it out.
Method
- Cook the pasta. Boil pasta in generously salted water until al dente. Reserve 1 cup of pasta cooking water before draining.
- Make the sauce. In a large bowl, combine ricotta, lemon zest, 1 tbsp lemon juice, and half the parmesan. Season well.
- Toss. Add hot drained pasta to the ricotta bowl. Toss vigorously, adding pasta water a splash at a time until the sauce is creamy and coats every piece.
- Add the arugula. Fold in arugula. The residual heat will wilt it slightly — that's exactly what you want.
- Serve. Divide between bowls. Top with remaining parmesan, toasted pine nuts, and a drizzle of olive oil.
Aeroveg tip: Let the hot pasta wilt the arugula gently rather than cooking it — you keep the peppery sharpness and the bright green colour intact.