Lemon tagliolini with ricotta and peas

Ingredients

For 1 serving

• Egg pasta70 g
• Ricotta90 g
• Peas120 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil5 g
• Lemon zestto taste
• Lemon juice10 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Put a pan of water on for the pasta.
2. In a frying pan heat the oil over a medium heat, add the peas, a splash of water and a pinch of salt and cook covered for 6 minutes, until tender.
3. In a large bowl mix the ricotta with the lemon zest and juice, the grated Parmigiano Reggiano and a grind of pepper, until smooth.
4. When the water boils, salt it and cook the egg tagliolini for the time on the packet, usually 2–3 minutes, until al dente; drain them, keeping a little cooking water.
5. Tip the tagliolini into the bowl with the cream and the peas, add a small ladleful of cooking water and toss until the ricotta coats the pasta. Serve straight away with more pepper.