Creamy Lemon & Basil Pasta with Spicy Calabrian Pesto Toasted Panko
A short cut of pasta works best for this dish, as does a generous scoop or two of the toasted panko.
Our spicy Calabrian pesto olive oil is savory and herbaceous with just the right amount of heat. The panko gives this dish another layer of flavor and texture you’ll love.
See also: Recipe Roundup: Spicy Calabrian Pesto Olive Oil
See also: Recipe Round Up: Sicilian Lemon White Balsamic
Creamy Lemon & Basil Pasta with Spicy Calabrian Pesto Toasted Panko
A short cut of pasta works best for this dish, as does a generous scoop or two of the toasted panko. Our spicy Calabrian pesto olive oil is savory and herbaceous with just the right amount of heat. The panko gives this dish another layer of flavor and texture you’ll love. Inspired by Saratoga Olive Oil. Serves 6.
Ingredients
For Breadcrumbs:
- 1 cup panko breadcrumbs
- Zest of 2 lemons After zesting, use one for the fresh juice listed below. Keep the other for serving.
- 1/4 cup fresh minced parsley
- 1/3 cup finely grated Parmigiano Reggiano
- 1/4 cup Sigona’s Fresh Press spicy Calabrian pesto olive oil plus more for drizzling
- 1/4 tsp salt
For Pasta:
- 1 lb pasta such as orecchiette Note: reserve at least 1/2 cup pasta cooking water
- 1 cup ricotta regular or ricotta di bufala
- 2 Tbsp fresh lemon juice
- 1 cup finely grated Parmigiano Reggiano
- 1/2 cup shredded fresh basil plus a few whole leaves for garnish, if desired
- 2 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 2 Tbsp Sigona’s Sicilian lemon white balsamic
Instructions
For the panko:
- In a medium bowl, mix all ingredients together until well incorporated. Add to a large skillet over medium-low heat.
- Stirring constantly, allow panko to toast until lightly browned, about 5 to 7 minutes. As soon as they’re toasted, remove from heat and transfer to a separate bowl. Set aside.
For the pasta:
- Cook pasta in salted water according to package directions. Before draining, scoop out and set aside at least a half cup of the pasta cooking water.
- Meanwhile, in a large bowl, mix together the ricotta, lemon juice, cheese, basil, salt, pepper and balsamic.
- Add 1/3 cup of pasta cooking water to the ricotta mixture and stir until combined.
- When pasta is drained, add it to the ricotta mixture. Gently fold in the pasta until well incorporated. You want the mixture to be creamy, but not runny. Add more pasta water as needed, a tablespoon at a time. Transfer pasta to a serving dish and add fresh basil for garnish, if desired.
- Serve individual portions of the pasta sprinkled with a generous scoop or two of the breadcrumbs. If desired, drizzle on more of the spicy Calabrian pesto olive oil and finish with a wedge of lemon.
Video
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