Instructions: A very refreshing pasta, wonderful followed by a salad of mixed leaves with plenty of fennel, carrots, spring onions (scallions) and maybe the red onion frittata. This is a light summer dinner to impress all vegetarian friends, and it can be prepared in under half an hour. Remember to buy the freshest ricotta available.

In a large bowl heat the ricotta with the lemon zest using a balloon whisk, adding salt, black pepper and the basil. Cook the pasta in plenty of lightly salted boiling water. Add a ladle of water from the pasta to the ricotta mixture to moisten it a little and then place the bowl over the pasta pan for a few minutes to soften the mixture. When the pasta is al dente, drain it and mix with the ricotta. Sprinkle with the Parmesan and drizzle with a little olive oil.

Serves 4

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