A simple dinner in white, with the creaminess of the buffalo ricotta played off nicely by the zing of lemon. Almonds add crunch and are a welcome addition.
Buffalo Ricotta Lemon Linguine
Large handful slivered almonds
Bring a big pot of water to a boil. When boiling, add the salt and pasta, cook until two-three minutes before suggested cooking time.
In the meantime, heat oil in a big skillet, add garlic and let the oil absorb the garlic flavour, about three minutes, then discard the garlic. When the pasta is nearly cooked, pour about 1/2 cup of cooking water into the skillet, then drain the pasta and transfer it to the skillet. Add buffalo ricotta and sauté pasta until the liquid is absorbed and the ricotta has formed a creamy sauce. Add lemon zest and almonds, toss one last time. Serve immediately.