CAVATAPPI RICOTTA AL LIMONEC/O BANZA.COM

By: Kristi Goode








INGREDIENTS

· 1 box Banza Cavatappi

· 1 cup whole milk ricotta

· 1 lemon, zest and juice

· ⅓ cup walnuts, roughly chopped

· 4-6 sage leaves


DIRECTIONS

1. Cook Banza: Bring a large pot of water to a boil. Add Banza Cavatappi and cook according to package directions. Reserve ¼ cup pasta water, then strain and return to warm pot off heat until Step 5.

2. Fry Sage: While pasta cooks, line a plate with a paper towel. Heat a thin layer of olive oil in a small pan over medium heat. When oil is shimmering, add sage leaves. Fry until crisp, flipping halfway through, about 2 minutes. Transfer to lined plate to drain.

3. Toast Walnuts: Add walnuts to the oil, still over medium heat, and cook, stirring until toasted and light golden, 4-5 minutes. Transfer to lined plate with sage.

4. Make Ricotta Sauce: In a blender or food processor, combine ricotta, juice and zest from one lemon and 1 tbsp of the leftover oil from frying sage and walnuts. Blend until smooth. If the sauce feels thick, add a dash of pasta water. It should be a smooth puree. Taste and season with salt and pepper as desired.

5. Finish Pasta: Add ricotta sauce to pot with cooked pasta and mix well. If needed, add a few tbsp pasta water until desired consistency is reached. Garnish with fried sage leaves, extra lemon zest and toasted walnuts.

TIPS

• Ricotta quality is important here, try to find fresh Italian whole milk ricotta - it’s less gritty than American made brands

• Use a fish spatula or slotted spoon to remove sage leaves and walnuts from hot oil, this will keep the leaves intact!




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