Fusilli with Lemon Zest and Ricotta
Here, the juice and zest from Meyer lemons are combined with ricotta cheese and cream to create a delicious meatless pasta sauce. At its peak in winter through spring, the Meyer lemon is believed to be a cross between a Eureka lemon and a mandarin orange. It has a flowery fragrance and sweeter flavor than Eureka lemons.
- Salt, to taste
- 1 Tbs. olive oil
- 1 Tbs. minced garlic
- 1 cup (8 oz./250 g) ricotta cheese
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1 Tbs. grated Meyer lemon zest, plus more for garnish
- 2 tsp. fresh lemon juice
- 1 tsp. freshly ground pepper
- 1 lb. (500 g) dried fusilli pasta
Bring a large pot of generously salted water to a boil over high heat.
In a small fry pan over medium heat, warm the olive oil. Add the garlic and sauté until golden brown, 2 to 3 minutes. Transfer to a bowl.
Add the cheese, cream, the 1 Tbs. lemon zest, the lemon juice, a pinch of salt and the pepper to the bowl.
Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes, or according to the package instructions. Drain and return the pasta to the pot. Add the cheese mixture and stir well. Heat over medium heat for 1 to 2 minutes. Spoon into individual bowls, garnish with lemon zest and serve immediately. Serves 6.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).