Lemon Ricotta Pasta with Parsley and Chives

Lemon Ricotta Pasta with Parsley and Chives | http://cakeoversteak.com/

Since hearing of pasta recipes like this one, I’ve been very intrigued. I love the idea of a pasta dish that merely requires you to mix some things in a bowl, toss in the cooked pasta (and some reserved pasta cooking liquid), garnish with some cheese, and serve. If you have access to fresh and flavorful ingredients, it’s the best solution for a quick and satisfying meal. 

Lemon Ricotta Pasta with Parsley and Chives

The recipe I hinted at above (Fettuccine with Lemon, Mint and Parmesan) is [obviously] made with fresh mint and lemon, a flavor combination I haven’t dealt with a lot in the pasta department; I’m usually going for a more hearty, rib-sticking recipe when I take the time to make pasta.  As a mint-lover, I was interested in what this might be like.

Lemon Ricotta Pasta with Parsley and Chives

I recently received some olive oils from Nudo Italia – the lemon, fresh mint and chocolate varieties – all of which are fantastic. The flavored olive oils really shine because they literally press the fruit or herb, etc. (lemons, fresh mint, or cocoa nibs) with the olives, seamlessly blending the flavors. Also, I am a sucker for cute packaging, and I cannot get over how adorable their olive oil tins are. The company is also unique because you can “adopt” an olive tree and then receive quarterly shipments of oil from your tree (and some of its neighbors). Isn’t that fun?

Lemon Ricotta Pasta with Parsley and Chives

So, back to the pasta – I wanted to do a lemon-y, mint-y pasta, but my fresh mint hadn’t started growing yet. I decided to do an adaptation of that recipe (with some additions), but using my fresh mint olive oil to compensate for the lack of fresh mint. Robert doesn’t always like mint or lemon flavors to be overly dominant in what he’s eating, so I was expecting this pasta to be all for me. I made it for lunch on a Saturday, and it felt SO WEIRD to me. I usually only make pasta in the evening, so making a pot of pasta on a Saturday afternoon felt almost sacrilegious and a little naughty. Isn’t that strange? I bet other [normal] people make pasta on Saturday afternoons. I should start doing it more often.

Lemon Ricotta Pasta with Parsley and Chives

Anyway, moving on – this pasta was not all for me. Robert actually really liked it. We both liked it enough that due to recipe testing (hazards of being a food blogger), we ate this for many meals, two weeks in a row. I loved it and would describe it as a light and fresh, lemon and herb-packed alfredo pasta. You get the cheesiness of an alfredo without the heaviness, and the mint olive oil adds just a touch of extra zing and freshness in the background. I will definitely be making this again – especially with how easy it is to throw together. It’s the perfect spring pasta to make on a Saturday afternoon with the windows open while Norah Jones is singing from your iPhone propped up on the windowsill. Take my word for it.

Lemon Ricotta Pasta with Parsley and Chives

Lemon Ricotta Pasta with Parsley and Chives

While I was not monetarily compensated for this post, Nudo Italia was kind enough to send me samples of their product. All opinions are my own, and I highly recommend their olive oils!

Photos by Robert Cornelius
Prints of my illustrations are available in my Etsy shop.

Lemon Ricotta Pasta with Parsley and Chives

Lemon Ricotta Pasta with Parsley and Chives

Yield: 4-6 moderate servings

Ingredients

  • 1 lb. linguine or fettuccine
  • zest and juice of one lemon
  • 2 tbsp mint olive oil
  • 2 tbsp chopped chives
  • 1/4 cup chopped parsley
  • 1/4 cup ricotta cheese
  • pat of butter (no more than 1 tbsp)
  • 1/2 cup parmesan-romano cheese
  • 1/2 cup reserved pasta water
  • salt to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions. I cook mine until "al dente," which usually takes 7-8 minutes. Reserve at least 1/2 cup of the pasta cooking liquid when it is done.
  2. As the pasta cooks, combine the lemon zest and juice, olive oil, chives, parsley and ricotta in a large bowl.
  3. Add the cooked and drained pasta to the bowl along with the pat of butter. Stir a few times to let the butter melt into everything. Add the parmesan-romano cheese and stir to combine. Add some reserved pasta cooking liquid until the sauce reaches your desired consistency.
  4. Add salt to taste and garnish with extra cheese.

Notes

• If you can't get your hands on some mint-flavored olive oil, don't panic. You could use regular olive oil instead and just add some chopped fresh mint with the other herbs. 1-2 tbsp should do the trick. Or, you could leave out the mint entirely, swap in a different flavored olive oil, or use regular olive oil and a different herb, such as basil. • adapted from Martha Stewart

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Comments

  1. dolcevitadiaries says

    Sara – beautiful, beautiful, beautiful. Thanks for cooking with our oil and making it look so beautiful! Jason (Nudo founder).

  2. says

    That packaging is adorable! Who needs props?! I am also putting ricotta on my list (thank you very much) for the first time ever since I live with a boy who doesn’t like it. This recipe wins!

    • Sara says

      So glad to hear it! And I know what you mean … Robert and I have had to realize that sometimes I will just have to buy mushrooms (even though he hates them), and he will have to get crab or seafood salad to eat buy himself. Sometime you’ve just gotta do what you’ve gotta do. Ya know?

  3. says

    That art!! These photos! These photos that are art!! Ahhh. This looks sooo good in so many ways and so perfect for the weather (that’s finally warming up!) Love it. (And I could just stare at and be refreshed by that mise photo all the live long day.)

    • Sara says

      Thank you Cynthia! I’m glad my fiance is such a boss photographer so my posts can be that much prettier. :-D

  4. Norrie says

    Ok….as usual……LOVE IT, and I DO want to make this. I love lemon but an not a fan of mint in food. So, I must say, if Robert actually loved it then I am guessing that too will love it!

    • Sara says

      Yeah, Norrie – you can totally just leave the mint out of this. It’s pretty subtle anyway … lemon is the much more dominant flavor. But if you’re feeling crazy you should try it out – you might be surprised!

    • Sara says

      Thanks! I have to give most of the photography credit to my future husband, Robert, who takes the photos. He does a great job. :-)

  5. says

    Oh man I’m always stunned at how pretty your food illustrations are! But I guess you’re a professional so I shouldn’t be surprised ;) How delicious does this look?!? I’m totally with you about feeling naughty while making pasta during the day–I did that a few weeks ago and it was like WHAT AM I DOING?!?!?! But in an amazing way once I started shoveling pasta into my mouth :3 I LOVE the fresh herb + super cheesy thing going on here! I would most def order this at a restaurant ;)

    • Sara says

      Hahaha your comments always crack me up, and in some ways I feel like we are the same person. Yeah – isn’t that so weird about making pasta during they day?!? What is wrong with us?! hahaha…. thanks for the love, lady!!! xoxo

    • Sara says

      haha! yeah even though there is plenty of cheese in this, all of the fresh green stuff makes me feel a little better about it ;-)

  6. says

    Hey Sara! I just discovered your site, and I am now such a fan. LOVE your illustrations — incredible — and this pasta sounds so simple and refreshing for summer. Especially with that mint olive oil. Yum. :)

    Keep up the beautiful work!

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