Lemon and Irkotta Linguine
Serves 4
Prep Time 7 mins
Cooking 35 mins
Level low
Ingredients
- 500g Linguine
- 1 cup reserved pasta water
- 150g rocket leaves
- 2 tablespoons Olive Oil
- 1 tablespoon grated Lemon Zest
- 2 tablespoons Lemon Juice
- 250g Hanini Ricotta
- 75g Hanini Pekorin Mature
- Pepper to season
Follow the instructions on the packet to cook the pasta. Reserve a cup of the pasta water when you drain the pasta. Place the ricotta, 1 tablespoon of olive oil, lemon juice, lemon zest, half the pasta water and grated pecorino in a large bowl. Use an electric blender to combine all the ingredients together until it forms a smooth paste. Heat the rest of the olive oil on medium heat in a large flat saucepan. Add the blended ricotta mix. Add the linguine and stir gently, then add the pasta water little by little until the consistency of the sauce is creamy and coats the pasta. Add the rocket leaves and garnish with Pekorin cheese, pepper and lemon segments. Serve immediately.
Recipe by Lea Hogg
