Ingredients

Method

• 500 g penne
• 250 g butter
• 250 g ricotta
• 2 lemons, zested and juiced
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Cook the pasta in boiling, salted water until al dente. Drain.
2. Heat the butter in a small pan over a medium heat until caramel brown, this should take about 15 minutes.
3. Pour the pasta onto a large platter, then toss through the brown butter, ricotta and lemon juice. Top with the lemon zest and season to taste.

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