Radiatori al Limone

Name: Radiatori al Limone
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 1/2 cups (375 mL) ricotta; 1/2 cup (125 mL) finely grated Pecorino Romano cheese; 2 tbsp (30 mL) olive oil; 1/2 lemon (zested and juiced); 2 tbsp (30 mL) olive oil; 1/2 cup (125 mL) panko breadcrumbs; 1/2 cup (125 mL) finely grated Pecorino Romano cheese; 1/2 lemon (zested); 2 tbsp (30 mL) finely chopped parsley; Salt (to taste); 350 g Italpasta Artisan Radiatori; 6-8 tbsp (90-120 mL) olive oil; 2 lemons (zested and juiced); 1/2 cup (125 mL) finely grated Pecorino Romano cheese; 1/4 cup (125 mL) chopped fresh parsley; 1/4 cup (60 mL) capers (drained and patted dry); 1/4 tsp (1 mL) each of pepper and salt

Ingredients

For the ricotta

1 1/2 cups (375 mL) ricotta
1/2 cup (125 mL) finely grated Pecorino Romano cheese
2 tbsp (30 mL) olive oil
1/2 lemon, zested and juiced

For the pangrattato

2 tbsp (30 mL) olive oil
1/2 cup (125 mL) panko breadcrumbs
1/2 cup (125 mL) finely grated Pecorino Romano cheese
1/2 lemon, zested
2 tbsp (30 mL) finely chopped parsley

For the pasta

Salt, to taste
350 g Italpasta Artisan Radiatori
6-8 tbsp (90-120 mL) olive oil
2 lemons, zested and juiced
1/2 cup (125 mL) finely grated Pecorino Romano cheese
1/4 cup (125 mL) chopped fresh parsley
1/4 cup (60 mL) capers, drained and patted dry
1/4 tsp (1 mL) each of pepper and salt

Instructions

For the whipped ricotta, add the ricotta to a food processor along with the Pecorino, olive oil, lemon zest, and lemon juice. Season with salt and blitz for 1 to 2 minutes until creamy and whipped. Set aside.
For the pangrattato, add the oil to a small pan over medium-high heat. Add in the panko and toast, stirring frequently, until golden brown, about 1 minute. Transfer to a dish to cool then stir in the Pecorino, lemon zest, and parsley and set aside.
For the pasta, bring a large pot of water to a boil over high heat. Season the water very well with salt and add in the pasta. Cook according to the package directions just until al dente. Reserve about 1 cup of the cooking liquid, drain the pasta, and return to the pot.
Meanwhile, whisk together 6 tablespoons of olive oil with the lemon zest, lemon juice, Pecorino Romano, parsley, and capers. Season well with pepper and a little salt, being careful not to add too much as the cheese and capers are quite salty. Add the sauce to the pasta along with a splash of the cooking liquid and stir well to combine. If needed, add another tablespoon or two of oil and another splash of water to reach a saucy consistency.
To serve, divide the ricotta over the serving plates and spread into an even layer. Spoon over the lemony pasta and scatter with the pangrattato.

Recipe By: Mary Berg