Linguine with Meyer Lemon Cream and Chives

• 8 ounces, weight Uncooked Bucatini Or Linguine Pasta
• 2 teaspoons Meyer Lemon Zest
• 1/4 cups Fresh Meyer Lemon Juice
• 1/4 cups Heavy Whipping Cream
• 4 ounces, weight Part-skim Ricotta Cheese
• 1/4 cups Finely Chopped Fresh Chives
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 ounce, weight Parmigiano-Reggiano Cheese, Finely Grated

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain pasta over a bowl; reserve 3/4 cup plus 2 tablespoons cooking liquid.
3. Place 6 tablespoons cooking liquid, lemon zest, lemon juice, cream, and ricotta in a blender; process until smooth.
4. Heat a large skillet over medium heat.
5. Add ricotta mixture to pan; cook 1 minute or until thoroughly heated.
6. Add pasta, chives, salt, and pepper.
7. Add remaining 1/2 cup cooking liquid as needed to make mixture creamy.
8. Remove from heat; stir in grated Parmigiano-Reggiano cheese.
9. Recipe from Cooking Light January 2015.

bucatini, lemon zest, fresh meyer, cream, ricotta cheese, fresh chives, kosher salt, freshly ground black pepper, cheese

Taken from tastykitchen.com/recipes/main-courses/linguine-with-meyer-lemon-cream-and-chives/ (may not work)