Easy Milanese with lemon

This is great when you just want something simple.  So long as you have either ricotta or cream cheese in the fridge and a lemon, its also cheap!  Great for when you come in from work and are just craving pasta, this is also a cheese lovers dream because you add the parmesan at the end - as little or as much as you like!

 

Traditionally this would be made with ricotta and a flat pasta (probably bavette) and normally use either tagliolini or pappardelle.

Quantities-wise, the sauce should be enough for about 400 grams of pasta, although if you add additional ingredients (some rocket leaves towards the end so that they are just wilted, for example) you will get away with a little more.

• 250 grams of ricotta
• a splash of milk
• two tablespoons of lemon zest and the juice of a large lemon
• finely chopped parsley, quantities to taste
• grated parmesan, again, quantities to taste

Put all the above ingredients (except the parmesan) into a large deep pan over a low to medium heat, until the mixture becomes a velvet amalgamation.  If the sauce looks like its becoming to thick add more milk.

Cook the past until al dente, drain and drizzle with extra virgin oil and a little dab of butter whilst still in the drainer.  Ensure the pasta is well coated.

Add the pasta to sauce and mix throughly.

Divide into portions and add your parmesan along with a crisp green salad on the side.