Step 1

Mash the ricotta cheese in a bowl and then add the grated rind from the lemon (I used all the rind from one lemon), most of the basil leaves torn into pieces, a pinch of salt and a pinch of black pepper. Mix. (you can also use a blender)

Step 2

Add half the grated cheese to the ricotta and mix together well. If the sauce seems a bit thick, add a dash of milk. It needs to have the consistency of a dip.

Step 3

Cook the pasta al dente, in boiling salted water according to the instructions on the packet, reserve a large cup of the cooking water.

Step 4

Drain the pasta and return it to the pan or pour it into a bowl.

Step 5

Add the ricotta cream and half the saved cooking water to the pasta, a little at a time. Continue to mix well until you have a creamy sauce. If needs be, add some more of the pasta cooking water.

Step 6

Serve immediately with a sprinkling of ground black pepper, more grated Parmigiano (or vegetarian parmesan) and the remaining basil.