One of my favorite impromptu spaghetti sauces is a little bit of cheese mixed with pasta water. In this case I used a fresh ricotta, some lemon juices and zest and mixed it all in to fresh pasta for a simple, fresh dish.
With new spring greens popping up at the Farmer’s Market every day, feel free to make substitutions for the arugula with whatever you bring home.
- 1 pound spaghetti
- ¾ cup fresh ricotta cheese
- 2 Meyer lemons (or regular medium lemons) zested and juiced
- 4 ounces baby arugula
- 1 pinch freshly cracked pepper
- ¼ cup toasted pine nuts
1. In a large heatproof bowl mix the ricotta, lemon zest, lemon juice, Parmesan, and pepper. Add a pinch of kosher salt if the cheese is not salted.
2. Boil the pasta in salted water and drain, reserving about 1 cup of the pasta cooking water. Dump the drained pasta into the bowl with the ricotta and swirl the pasta into the ricotta until the cheese is slicked on the pasta. Then add the arugula and a little bit of the pasta water. Keep twirling the pasta until the arugula is wilted into the pasta and the ricotta has loosened up to form a thick sauce. Scatter the toasted pine nuts on top of each portion. Serve hot!