Pasta with Meyer Lemon Zest, Ricotta, Arugula, and Bottarga
- Sea salt
- 1 pound wide egg pasta such as papardelle
- Parmigiano-Reggiano cheese
- 2 Meyer Lemons
- 3 cups baby arugula
- 1/2 cup fresh ricotta
- Freshly ground black pepper
- Extra virgin olive oil
- This recipe is vegetarian
- Produce
- Baby arugula (3 cups)
- Meyer lemons (2)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil, Extra virgin (1)
- Sea salt (1)
- Pasta & Grains
- Wide egg pasta such as papardelle (1 pound)
- Dairy
- Parmigiano-reggiano cheese (1)
- Ricotta, fresh (1/2 cup)
Preparation
Read recipe preparation on sassyradish.com
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Recipe Stats
Published April 19, 2012 (10 months ago).
186 people saved this recipe.
