1cup(100grams)parmesan cheesegrated, or dairy-free cheese
1teaspoonlemon zestor more to taste
⅛teaspoonnutmeggrated
½teaspoonsalt
¼teaspoonblack pepper
1teaspoonfresh thyme leavesor a few basil leaves
2tablespoons(20grams)walnutstoasted and chopped
COOK THE PASTA
Boil the pasta al dente per package instructions in a large pot with plenty of salted boiling water.While the pasta cooks, make the sauce.
MAKE SALSA AL LIMONE
To a mixing bowl, add ricotta, gratedparmesan,oliveoil, grated lemon zest, grated nutmeg, salt, and black pepper.Tip: Only zest the yellow peel of the lemon, the white pith can be bitter.
Add a ladleful of pasta cooking water and whisk well until the sauce is smooth and the ingredients well combined.
TOSS THE PASTA
When the pasta is al dente, reserve one cup of pasta water, drain it, and toss it into the ricotta mixture until it's thoroughly coated.If the sauce is too thick, stir in some starchy pasta water.
Serve immediately with grated lemon zest, freshly ground pepper, and fresh thyme (or basil) leaves.
Optionally, you can add a few crushed walnuts on top.Make sure your walnuts are toasted; if not, toast them on a non-stick pan for a couple of minutes.