Ricotta & Pesto Tagliatelle
Tagliatelle is a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. Mixed with a Ricotta and Pesto sauce this classic Italian dish will make you popular at the dinner table.
150gm basil pesto
½ bunch fresh basil leaves, torn
100gm shaved parmesan
Zest of one lemon
Boil the pasta as directed on packet and strain, reserving approximately 1 cup of the boiling water. Return the pasta to the pot and stir in ricotta, pesto and grated lemon zest. Add the hot water and stir in, season to taste. Divide amongst 4 bowls and garnish with shaved parmesan and basil leaves.