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An easy, light pasta with a no-cook sauce, perfect for summer! This pasta is bright and citrusy, yet our Sage Olive Oil provides a sensational herb & earthy flavor. Add in some fresh arugula for a nice crunch and you've got a delectable summer dish!
Recipe by: Taylor MacDougall
Products used: Garlic Medley Sea Salt,
16oz Pasta (Penne or Farfalle-type shape)
1 ¼ cup Ricotta Cheese
½ cup Parmesan Cheese
Zest of 1 Lemon
Juice of 1 Lemon
2 Tbsp + 1 Tbsp SOOC Sage Olive Oil
½ tsp SOOC Garlic Medley Sea Salt
½ tsp Ground Black Pepper, plus extra for serving
2 cups Arugula, loosely packed
Cook the package of pasta in salted water according to instructions. While it’s cooking, make the ricotta sauce.
In a large bowl, combine the ricotta, parmesan cheese, lemon juice, half the lemon zest, 2 Tbsp SOOC Sage Olive Oil, SOOC Garlic Medley Sea Salt, and ½ tsp cracked black pepper. Stir together to combine.
Once pasta is ready, strain out the water while saving 1/2 cup of pasta water. Pour the hot pasta water with the ricotta mixture, stirring to melt the parmesan cheese. Once melted, scoop the drained pasta on top of the ricotta. Toss to combine. Add the arugula and toss again. Top the finished pasta dish with the remaining lemon zest, and 1 Tbsp SOOC Sage Olive Oil. Serve immediately and enjoy!
