Ricotta lemon linguine recipe
This vegetarian spring pasta recipe with linguine, ricotta and lemon is an ideal al fresco lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Pot
- Colander
- Skillet
- Wooden spoon
- Tongs
- Microplane
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Citrus press
- Saucepan
Ingredients
- 30g unsalted butter
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- grated zest and juice of 2 lemons
- 1 x 500g pack fresh egg linguine
- 150g ricotta cheese
- 50g wild rocket, roughly chopped
- ½ x 28g pack mint, leaves roughly chopped
- ½ x 28g pack basil, leaves roughly torn
- 25g Parmesan or vegetarian hard cheese, finely grated
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