Ingredients:
- 200g Qetoe Pasta
- ½ pound Broccoli, cut into florets
- 1 tablespoon Extra Virgin Olive Oil
- ½ cup Dried Breadcrumbs
- 1 whole Lemon, divided (zest and juice)
- 2 tablespoons Fresh Parsley, chopped (plus more for serving)
- 1 ⅓ cups Whole Milk Ricotta Cheese.
- 2 tablespoons Pine Nuts, toasted
- ¼ cup Freshly Grated Parmesan, plus more for serving
- Salt and Fresh Ground Pepper
- Optional for serving: Crushed Red Pepper Flakes, Lemon Wedges
Instructions:
- Make the ricotta mixture: In a food processor, combine the ricotta, lemon juice, ¼ teaspoon salt, ⅛ teaspoon pepper, and a pinch of crushed red pepper flakes (if using). Process until the ricotta is smooth, scraping down the sides as needed, about 40 seconds. Alternatively, mix the ingredients in a medium bowl until thoroughly combined. Set aside.
- Boil the pasta and add broccoli: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. During the last 2-3 minutes of cooking, remove and reserve 1 cup of the pasta cooking water. Add the broccoli to the boiling water and continue cooking until the pasta is al dente and the broccoli is tender-crisp.
- Toast the breadcrumbs: Heat 1 tablespoon of olive oil in a large, straight-sided skillet over medium to medium-high heat. Add the breadcrumbs and season with salt and pepper. Cook, stirring often, until the breadcrumbs are golden brown. Transfer to a small bowl and add the lemon zest and chopped parsley. Mix well and set aside.
- Drain the pasta and broccoli, then return them to the pot. Set the pot over low heat. Add the ricotta mixture and enough pasta water to create a sauce
- To serve: Divide the pasta among serving plates. Top with the toasted breadcrumbs, pine nuts, and freshly grated Parmesan. Garnish with additional chopped parsley. Serve with lemon wedges on the side. Enjoy!
