Lemon Ricotta Pasta with Rocket
or 1 large lemon
extra virgin olive oil
In a small frying pan, dry roast pine nuts until fragrant and brown. Set aside.
Meanwhile, fill a large pot with hot water, salt and set to boil over a high heat.
While water is boiling, zest and juice lemon/s
In a large frying pan, make a garlic-infused oil by warming olive oil, slicing garlic thinly and adding to oil. Fry until warmed and fragrant, but not burnt.
Turn frying pan to low, remove garlic pieces, keeping oil. Add ricotta and lemon zest to the oil. Combine and keep warm on low temperature.
Gently add fresh linguine to boiling water, and cook approximately 4 minutes or until al dente.
Once cooked, drain, reserving pasta water.
Add pasta to frying pan, along with rocket and pine nuts. Toss to combine, until rocket is wilted.
Add extra pasta water back in for a saucier result.
Add lemon juice, season and serve immediately.