Pasta Alla Giadzy
Category
Pasta
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
1 cup slivered almonds
- 2 cloves garlic, smashed and peeled
1 Meyer lemon, scrubbed clean, ends trimmed off and lemon roughly chopped
1 cup whole milk ricotta
- ⅓ cup heavy cream
- ½ teaspoon chili flakes
-
1 ½ cups grated parmesan cheese, divided
-
⅓ cup extra virgin olive oil
- 1 teaspoon kosher salt
-
1 pound mezzi rigatoni
- ½ cup basil, torn
- Grated parmesan cheese, for garnish
Instructions
- Add the slivered almonds to a medium skillet and heat over medium. Stir occasionally until the almonds are fragrant and lightly toasted, about 5 minutes. Turn the heat off and remove to a plate to cool slightly.
- Bring a large pot of salted water to a boil.
- Add the slightly cooled almonds and garlic to the bowl of a food processor and pulse until finely chopped. Add the chopped lemon and pulse until finely chopped. Add the ricotta, heavy cream, chili flakes, 1 cup of the parmesan cheese, olive oil and salt; process until well combined. Transfer to a large mixing bowl and set aside.
- Once the water is boiling, add the pasta and cook until al dente according to the package directions. Before draining the pasta, reserve 1 cup of pasta water. Drain the pasta and add to the bowl with the sauce. Add the remaining ½ cup of parmesan cheese and stir to combine. Add ½ cup of the pasta water to loosen up the sauce. Stir, adding more pasta water if necessary, until the sauce is glossy and coating all of the rigatoni. Top with basil and extra parmesan cheese, serve immediately.
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10 comments
Hi! I would love to make this for a work potluck and I was wondering if it is ok to make this a day ahead and serve it cold the next day? Any tips to make sure it is fresh?
Ill make this again, as I loved the preparation. However, I will either half the lemon or perhaps just add some juice. It was too lemony and tart for us. And I love lemon! I did use a Meyer lemon. Any tips to cut the tartness?
I am definitely going to make this and add cut up chicken breast to it. This sounds delish!
This sounds so yummy Can I double this recipe without it being overpowering.
Can I use a regular lemon? I’m unable to get a Meyer lemon.
Ciao Linda! Yes, you can use a regular lemon if you can’t find a Meyer lemon. Just note that regular lemons are more acidic and less sweet, so the flavor might be a bit tangier and less floral.
Can I use preserved Meyer lemon?
Ciao Heather! You can use preserved Meyer lemon in place of a fresh one, but it will affect the flavor and saltiness. Use sparingly and adjust other seasonings.
Looks delicious, wonder if I can not find Meyer lemon . Can I use the sorry to lemon oil?
Absolutely! Lemon oil can be a potent substitute for Meyer lemon in recipes. Just start with a small amount and adjust to taste for that zesty flavor punch!