Linguine with Lemon, Ricotta & Mint - Ferrari-Carano

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Linguine with Lemon, Ricotta & Mint

Pasta & Side Dishes

Serves 6

Try this quick and simple pasta dish for lunch with friends or as an amazing side dish. The medley of flavors of lemon, ricotta and mint are topped off perfectly with Ferrari-Carano’s own Meyer Lemon Olive Oil. Delicious with a glass of Emelia’s Cuvée Chardonnay!

Linguine with Lemon, Ricotta & Mint

01

In a large skillet, melt butter over low heat with pinch of parsley. Add fresh lemon juice, zest, salt and pepper; remove from heat.

02

Add pasta to the skillet; add ricotta cheese, arugula and toss to coat. Stir in Parmesan cheese and fresh mint. Correct seasoning. Add a drizzle of Ferrari-Carano Meyer Lemon Olive Oil and garnish with more fresh mint.

03

Serve immediately with Emelia’s Cuvée Chardonnay.

Ingredients

Linguine with Lemon, Ricotta & Mint

  • 1 lb linguine pasta, cooked al dente
  • 1 stick unsalted butter
  • Pinch of parsley, chopped
  • 1/4 cup fresh lemon juice
  • Grated zest of 1 lemon
  • Salt and white pepper
  • 6 oz ricotta cheese
  • 2 cups packed arugula leaves, washed well, spun dry
  • 1/2 cup fresh grated Parmesan cheese
  • 1/4 cup fresh mint leaves, julienne
  • Drizzle of Ferrari-Carano Meyer Lemon Olive Oil