Pasta With Lemon, Herbs and Ricotta Salata
- 2 cups low-sodium chicken broth
- 1 clove garlic, peeled and lightly smashed
- Grated zest of 1 lemon (Meyer, if available)
- Juice of 1 lemon (Meyer, if available), plus more to taste
- Coarse sea salt or kosher salt
- 1 pound pappardelle, broken into 2-inch pieces, or fusilli
- 3 tablespoons chopped mint
- 2 tablespoons chopped marjoram
- 1 tablespoon chopped fennel fronds or tarragon
- Extra-virgin olive oil, for sprinkling
- 6 ounces ricotta salata
- Coarsely ground black pepper
- Fill a large pot with water and add enough salt so that you can taste it.
- Bring to a boil.
- Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil.
- Reduce by half.
- Remove garlic.
- Shut off the heat; add the lemon zest and juice.
- Season to taste.
- It should be highly seasoned because this will be the sauce for the pasta.
- Keep warm.
- Place 4 serving bowls in a low oven.
- When the water comes to a boil, add the pasta and cook until al dente.
- After five minutes, ladle out about 1 cup of the cooking water and reserve.
- Drain the pasta, shake, then return it to the pot.
- Place over low heat and pour in the chicken broth.
- Sprinkle in the mint, marjoram and fennel and a little olive oil.
- Stir.
- The pasta should be brothy and lemony.
- Add some of the reserved cooking water, salt and more lemon juice, if needed.
- Spoon into bowls so that the pasta is lying in a bit of broth.
- Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top.
- Serve.
chicken broth, clove garlic, lemon, lemon, salt, fusilli, mint, marjoram, fennel, extravirgin olive oil, ricotta salata, ground black pepper
Taken from cooking.nytimes.com/recipes/7553 (may not work)