Guest chef

Angela Boggiano

Angela is a freelance food writer and stylist living in Manchester. She is always planning one meal ahead, which comes from her Italian heritage, where life revolves around good food and the kitchen table is always set, making sure everyone is very well fed and guests never go home hungry.

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Linguine with ricotta, lemon and herbs

  • Serves 4
  • Prep 15 mins
  • Total time 15 mins
3.0/5 rating (5 votes)
Linguine with ricotta, lemon and herbs
Linguine with ricotta, lemon and herbs

step by step

  • 1Bring a large pan of water to the boil and add a pinch of salt.
  • 2Meanwhile, melt the butter in a medium saucepan, add the garlic and chilli and cook for just 1 minute then stir in the lemon zest and juice and heat through.
  • Packed full of fresh, zingy spring flavours, this comforting pasta dish is ready and on the table in minutes
  • 3Add the pasta to the boiling water and cook for just a few minutes. Add a small ladleful of the pasta cooking water to the lemon and garlic pan. Drain the pasta, return it to the pan, add the lemon sauce and toss well before adding the ricotta, rocket, mint and basil and stir everything.
  • 4Spoon into warm serving bowls and serve topped with Parmesan and a sprinkling of ground black pepper.
  • Recipe photograph by Maja Smend

You will need

  • 30g unsalted butter
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • grated zest and juice of 2 lemons
  • 1 x 500g pack fresh egg linguine
  • 150g ricotta cheese
  • 50g wild rocket, roughly chopped
  • ½ x 28g pack mint, leaves roughly chopped
  • ½ x 28g pack basil, leaves roughly torn
  • 25g Parmesan or vegetarian hard cheese, finely grated

+ Nutritional Information