Creamy ricotta and bright, vibrant Agrumato ® Lemon Oil make an effortless sauce that only takes minutes to make. We love it paired with nutty farro pasta, but it is equally delicious tossed with egg fettuccine, ribbons of zucchini and plenty of chopped mint.
2/3 cup toasted breadcrumbs
1/2 teaspoon sea salt
1/2 cup chopped green herbs, such as flat leaf parsley, basil and mint
1 8.8-ounce package Pizzichi di Farro from Rustichella d'Abruzzo
1 cup whole milk ricotta
3 tablespoons Agrumato® Lemon Oil
1 tablespoon lemon zest
Salt & pepper
In a small bowl, combine the toasted breadcrumbs, chopped herbs and salt. Set aside.
Bring a large pot of heavily salted water to a boil. Cook pasta until al dente, reserve a one cup of the cooking water and drain well.
In a large serving bowl, whisk together the ricotta, Agrumato® Lemon Oil, lemon zest and ¼ cup of the pasta cooking water. Add pasta and toss to coat with the sauce (if the sauce is too thick, thin with with a little more of the pasta cooking water). Season with salt and pepper. Sprinkle with reserved herbed breadcrumbs and serve immediately.
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