Tagliatelle with Turnip Tops, Ricotta and Lemon (serves 2)
- 250 gr tagliatelle
- 150 gr ricotta
- zest and juice from 1/2 a lemon
- 2 tbsp olive oil extra vergine
- 1 bunch of turnip tops
- 2 tbsp pine nuts, roasted
Boil the pasta. Stir with a fork the ricotta, the lemon zest, olive oil and 1 tsp of the juice in a bowl. Drain the pasta but make sure you catch 1 mug of the water and add this to the ricotta mixture. Place the pasta back in the pan and stir in the ricotta mixture. Then add the turnip tops, and add salt, pepper and more lemon juice to taste. Serve with the pine nuts.