Lemon and ricotta pasta

Lemon and ricotta pasta

Portions: 2
Prep time: 15 minutes


  • 250 g Gemelli pasta
  • Zest of two lemons
  • Juice of one lemon
  • 250 ml (1 cup) Ricotta cheese
  • 250 ml (1 cup) Parmesan cheese
  • 30 ml (2 tbsp.) Olive Oil Laurent Dagenais x La Belle Excuse
  • A few leaves of watercress or arugula, for garnish
  • 30 ml (2 tbsp.) pine nuts, for garnish


  1. Bring a pot of salted water to the boil. Add pasta and cook for 8-10 minutes or according to cooking instructions. Before draining, save about 1 cup of the pasta cooking water.
  2. In a bowl, combine ricotta cheese, lemon zest, lemon juice, Parmesan cheese and olive oil. Mix well. Add about 1/2 cup pasta cooking water. Mix well.
  3. Return pasta to saucepan and add ricotta mixture. Mix well. Add a little more pasta cooking water, if desired.
  4. Serve and garnish with more Parmesan cheese, lemon zest, watercress or arugula and pine nuts.