Pasta con ricotta e menta / Tagliatelle with fresh ricotta and mint

This simple plate of food was born amongst the shepherds where ricotta predominates and freshly picked mint has always been available.

I have slightly modified the recipe enriching it with grated parmesan and fresh lemon zest.

Serves 4:

• 380-400 g of tagliatelle egg pasta
• 220-250 g of fresh ricotta (use sheep’s ricotta if possible as it is creamier)
• a handful of fresh mint leaves, chopped
• 2-3 tablespoons of grated  parmesan
• salt
• freshly ground black pepper
• grated lemon zest of half a lemon

Bring a large pot of salted water to the boil and cook the pasta until al dente according to the instructions on the packaging.

In the meantime mix still cold ricotta with the mint. Add the grated parmesan, lemon zest and adjust the seasoning with some salt and black pepper.

Drain the pasta (once it has cooked until al dente) and fold it into the cold ricotta and mint sauce.

Check for salt and pepper and season again if needed.

Serve immediately decorating with extra parmesan and grated lemon zest.