250g brown rice spaghetti
1 cup fresh ricotta
½ cup of olive oil
½ cup pecorino, grated
1 lemon zested & juiced
1 tbsp chilli flakes
Salt & cracked pepper, to taste
¼ cup mint, finely chopped
Into a pot of boiling salted water, add the pasta and cook as per packet directions.
In a medium-sized bowl, combine ricotta, olive oil, pecorino, mint, lemon juice and zest. Season with salt and pepper and add chilli flakes.
Strain pasta and reserve a cup of water.
Combine ricotta and pasta together along with ½ cup of pasta water. Add more water if the sauce is too thick. Serve and garnish with fresh mint.