Lemon Pesto Pasta

Method

1. Cook the pasta in boiling salted water until al dente. Drain, reserving some pasta water.
2. In a blender or food processor, combine the ricotta, grated Parmesan, almonds, lemon juice, lemon zest, extra virgin olive oil, salt, and pepper. Blend until smooth and creamy.
3. Toss the cooked pasta with the lemon pesto, adding a little pasta water if needed to loosen the sauce.
4. Serve immediately, garnished with extra lemon zest and a drizzle of olive oil.