250g high fibre penne
400g fresh Italian ricotta
1 handful fresh basil leaves
1 medium lemon, rind
Salt & pepper
1 tbsp oat milk
1 tsp extra virgin olive oil
100g Parmigiano Reggiano, grated
In boiling salted water cook pasta according to the instructions on the packet (reserve a cup of the cooking water).
Blend ricotta cheese, lemon rind, basil, milk, extra virgin olive oil, salt and pepper.
Drain the pasta and return it to the pan.
Add the ricotta cream and half the saved cooking water to the pasta and mix well until you have a creamy sauce. If need be, add some more of the pasta cooking water.
Add half of the grated Parmigiano cheese and mix it in well.
Serve immediately with extra pepper, Parmigiano and basil.