Lemony Buttery Linguini with Ricotta and Crushed Almonds

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I must admit that I feel slightly embarrassed to post yet another pasta recipe. But, everyone loves pasta right? It is totally normal to happily indulge in pasta three (or more) times a week. Right.

Now that we’ve established that, I want to share this recipe with you because it is what I came up with after trying a dish recently that had a thick creaminess coating the pasta without any cream sauce, and a fresh tangy flavor that brightened up the dish. It is something different.

Lemony Buttery Linguin

 

Lemony Buttery Linguini with Ricotta and Crushed Almonds

20 minutes

20 minutes

40 minutes

4-6

Ingredients

  • 1 lb of linguini fini (or other types of pasta)
  • 1 lemon
  • 6oz of thickly sliced pancetta, cubed
  • 3 tbsp of butter
  • 1 tbsp of olive oil
  • 1 cup of sugar snap peas, boiled and peeled
  • 1 tbsp kosher salt
  • sea salt
  • 1/2 cup ricotta
  • 1/2 cup of whole almonds, toasted and roughly chopped
  • 2 cloves of garlic, chopped
  • 1/4 cup of onion, thinly sliced
  • 4 eggs

Recipe

  1. Boil a pot of water over medium high heat. Add kosher salt when close to boiling. Add pasta and follow instructions.
  2. Heat a large sauté pan with olive oil over medium heat. Add pancetta and cook until lightly browned. Add onion and garlic and cook until pancetta slightly charred.
  3. Cook eggs over low heat in a separate small nonstick pan for over-easy.
  4. Once pasta is done, reserve 1/2 cup of pasta water, and drain pasta.
  5. Toast almonds until lightly browned, then crush in a mortar and pestle.
  6. Add pasta water, butter, 1 tsp of lemon zest, lemon juice from half a lemon to pancetta in sauté pan. Add salt to taste.
  7. Add pasta to sauce and carefully toss over low heat. Add lumps of ricotta, snap peas, and almonds into mixture. Add additional salt if needed (make sure to taste test). Top with an egg. Serve immediately.
http://www.baconandsouffle.com/2013/07/25/lemony-buttery-linguini-with-ricotta-and-crushed-almonds/

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6 comments for “Lemony Buttery Linguini with Ricotta and Crushed Almonds

  1. Joanne T Ferguson
    July 26, 2013 at 6:29 pm

    G’day! Love the simplicity and versatility, true!
    Love the combination of lemon, ricotta and almonds too!
    Cheers! Joanne
    http://www.facebook.com/whatsonthelist

    • admin
      July 30, 2013 at 9:50 am

      Thank you, Joanne! I love simple dishes too. Have a wonderful day.

  2. Cristy
    July 29, 2013 at 3:39 pm

    Where do the snap peas come into play in the recipe?

    • admin
      July 30, 2013 at 9:51 am

      Hello Cristy, apologies! They are added at the very end and I forgot to mention them. They are incorporated in the dish along with ricotta and almonds. Thank you for catching that 🙂

  3. Yvonne R
    December 24, 2013 at 10:21 pm

    I didn’t add the egg at the end because I ran out of time but the dish was delish! You really need to serve on the spot other wise it gets clumpy but otherwise another great recipe!

    • admin
      December 27, 2013 at 9:30 am

      Yes, very true. The egg isn’t a must – adds an extra layer of creaminess but not necessary. Glad you liked this one too!

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