Pasta with Ricotta and Lemon

Method

1. Bring a pot of salted water to a boil and cook the fusilli (or your preferred pasta shape) according to package directions until al dente.
2. While the pasta cooks, prepare the ricotta cream: In a bowl, combine ricotta, grated Parmesan cheese, lemon zest, salt, and pepper. Mix well.
3. Reserve some pasta cooking water, then drain the pasta.
4. Gradually add a bit of the pasta water to the ricotta mixture, stirring until smooth and creamy (not too liquid).
5. In a large bowl, toss the drained pasta with the ricotta cream until well coated.
6. Serve immediately, topped with extra lemon zest, a grind of black pepper, and crushed pistachios.