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Lemony Ricotta Pasta with Basil
Ingredients
  • 1 pound good-quality pasta, in a short twisted shape or with a hole (such as penne or gemili)
  • 1 15-ounce package (about 2 cups) fresh ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons good-quality olive oil
  • zest of 1 lemon
  • juice of half the lemon
  • ½ teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • ½ loosely packed basil leaves, sliced thin, as in a chiffonade
Steps
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