Main Meals
Pasta with ricotta and brown butter
4 - 6
Easy
10 minutes
15 minutes
Wine/Spirit Pairing
Ken Forrester Old Vine Reserve Chenin Blanc 2019
Ingredients
Method- 500 g penne pasta
- 250 g butter
- 250 g ricotta
- 2 lemons, zested and juiced
- sea salt and freshly ground black pepper, to taste
Method
Ingredients1. Cook the pasta in boiling, salted water until al dente. Drain.
2. Heat the butter in a small pan over a medium heat until caramel brown, this should take about 15 minutes.
3. Pour the pasta onto a large platter, then toss through the brown butter, ricotta and lemon juice. Top with the lemon zest and season to taste.
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