Tagliatelle with lemony ricotta and spring onions recipe
Whip up this tagliatelle with lemony ricotta and spring onions recipe when you want to spice up your dinner nights. 🤩 Bursting with flavor and texture, it’s the perfect blend of creamy and crunchy.
Ingredients
For crumb topping:
- 30 g butter
- 2 garlic cloves
- 50 g panko crumbs
- 3 tbsp chopped pistachios
- ⅓ tsp black pepper
- ⅓ tsp salt
For lemony ricotta pasta:
- 320 g pasta
- 30 g butter
- 250 g ricotta
- 150-180 ml pasta water
- ½ tbsp salt
- ½ tsp black pepper
- zest of 1 lemon
- fresh oregano
Method
Melt 30 g of butter in a medium pan, then add 2 chopped garlic cloves, 50 g of panko breadcrumbs, and 3 tablespoons of chopped pistachios. Stir and cook until the breadcrumbs are crispy and golden brown. Season with ⅓ teaspoon of salt and ⅓ teaspoon of pepper, mix well, and set aside. Cook 320 g of pasta in a pot of salted boiling water until al dente. In a large pan, brown 30 g of butter and add the cooked pasta directly from the pot. Add 250 g of ricotta and 2 ladles of pasta water, mixing well to create a creamy sauce. Season with ½ teaspoon of salt, ½ teaspoon of black pepper, and the zest of 1 lemon. Serve the pasta immediately, topped with the pistachio crumbs and fresh oregano.
