Spaghetti al Limone with Ricotta, Basil and Lemon

In a blender or food processor, blend ricotta cheese with grated rind from the lemon), most of the basil leaves, a pinch of salt and a pinch of black pepper. If the sauce seems a bit thick, add a dash of milk. It needs to have the consistency of a dip.

Cook pasta al dente in boiling salted water according to the instructions on the package, reserving 1 cup of the cooking water. Drain the pasta and return it to the pan.

Add ricotta cream and half the saved cooking water to the pasta and mix well until you have a creamy sauce. If needed, add more of the pasta cooking water.

Add half of the grated Parmesan cheese and mix it in well. Serve immediately with a sprinkling of ground black pepper, remaining grated Parmesan and the remaining basil.