Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 22 minuti |
Ingredients
| 250 g | fresh ricotta cheese Sterilgarda |
| 320 g | Linguine |
| 1 | untreated lemon |
| 1 cloves | garlic |
| 1 | fresh chili pepper |
| q.b. | marjoram |
| q.b. | mint |
| q.b. | extra virgin olive oil |
| q.b. | coarse salt |
Preparation
- Cut the fresh chili pepper into slices.
- In a pan, heat a drizzle of oil with a clove of garlic and the chilli pepper, leave to fry over low heat for about 3-4 minutes.
- Meanwhile, cook the linguine in plenty of boiling salted water for the time indicated on the package.
- In the meantime, the oil will have become flavourful, so add the Ricotta Sterilgarda and dilute it with a ladle of pasta cooking water. Remove the garlic clove.
- Pour in the juice of half a lemon and mix everything together.
- Drain the pasta into the pan with the sauce.
- Plate with grated lemon zest, marjoram and mint.
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