Pasta Alla Giadzy

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 cup slivered almonds

2 cloves garlic, smashed and peeled

1 Meyer lemon, scrubbed clean, ends trimmed off and lemon roughly chopped

1 cup whole milk ricotta

⅓ cup heavy cream

½ teaspoon chili flakes

1 ½ cups grated parmesan cheese, divided

⅓ cup extra virgin olive oil

1 teaspoon kosher salt

1 pound mezzi rigatoni

½ cup basil, torn

Grated parmesan cheese, for garnish

Directions

Add the slivered almonds to a medium skillet and heat over medium. Stir occasionally until the almonds are fragrant and lightly toasted, about 5 minutes. Turn the heat off and remove to a plate to cool slightly.

Bring a large pot of salted water to a boil.

Add the slightly cooled almonds and garlic to the bowl of a food processor and pulse until finely chopped. Add the chopped lemon and pulse until finely chopped. Add the ricotta, heavy cream, chili flakes, 1 cup of the parmesan cheese, olive oil and salt; process until well combined. Transfer to a large mixing bowl and set aside.

Once the water is boiling, add the pasta and cook until al dente according to the package directions. Before draining the pasta, reserve 1 cup of pasta water. Drain the pasta and add to the bowl with the sauce. Add the remaining ½ cup of parmesan cheese and stir to combine. Add ½ cup of the pasta water to loosen up the sauce. Stir, adding more pasta water if necessary, until the sauce is glossy and coating all of the rigatoni. Top with basil and extra parmesan cheese, serve immediately.

Nutrition

• Serving Size: 6