Ingredients :
- 1 lb ricotta cheese
- 1 zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 cup pasta cooking water
- 1/2 tsp pepper
- 1 1/2 cup baby arugula (the recipe calls for this, but sometimes I leave it out)
Method :
- In a large bowl, stir together the ricotta cheese, lemon zest, lemon juice, salt, pepper, pasta cooking water, and baby arugula (if using).
- Toss with 1 pound of cooked pasta.
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