A simple, tasty recipe that only takes 2 minutes more than the time to boil the pasta.
- lemon juice
- olive oil
- 2 table spoons ricotta cheese
- 1 tablespoon capers
- parsley and chives
- salt and pepper
Cook the pasta. Drain most of the water, but leave a little in the saucepan with the pasta. Return to a lower heat and stir through ricotta cheese, lemon juice, olive oil, salt and pepper. Serve with fresh herbs, capers and extra pepper.