This is the perfect dish for spring. It’s fresh and light, and we loved it instantly. If you can’t find bucatini, use any long pasta like spaghetti or linguine.
1 pound of bucatini or spaghetti
1 c. ricotta
1/2 c. of extra virgin olive oil
1/2 cup freshly grated pecorino or parmesan
The peel and juice of a lemon
Freshly ground black pepper
A pinch of crushed red pepper flakes
Freshly cut basil, to be served
In a large pot of boiling salt water, cook pasta according to package directions. Reserve one cup of water from the pasta, then drain. Return the pasta to the pot.
In a medium bowl, combine ricotta, oil, pecorino, lemon juice and zest. Season with salt, pepper and a pinch of red pepper flakes. Add the ricotta mixture and 1/4 cup of the reserved pasta water to the pasta and stir. Add more of the reserved pasta water if the sauce is too thick.
Serve with basil, more pecorino and a dash of olive oil.