What The Bride is doing with the home made ricotta

With the home made ricotta I made this afternoon, I am making the following pasta. I'm going to use a whole wheat pasta for health, but since I used whole milk and cream for the ricotta it's probably futile. I'm serving it with a sliced tomato salad with a garlicky dressing, and green beans from Appleton Farm.

Lemony Ricotta Pasta with Basil
from Apartment Therapy, the Kitchen blog

Serves 6

1 lb good quality pasta in a short twisted shape such as gemelli or penne
2 cups of home made ricotta (or a 15 ounce package of good store bought ricotta)
1 cup freshly grated good quality Parmesan
2 TBSP olive oil
zest of 1 lemon
juice of 1/2 lemon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup loosely packed fresh basil, sliced thing as in a chiffonade.

Set a pot of water to boil. When it boils add a few teaspoons of salt and the pasta.

Stack the basil leaves and Roll them into a tube, then cut very thinly into strips. Put aside until the end.

In a metal bowl wide enough to fit over the top of the pasta pot, mix together the remaining ingredients. excluding the basil.

When about 2 minutes remain in the pasta cooking time, put the bowl over the pot and slowly stir the ricotta and other ingredients. You will see it loosening as you stir. When the pasta is cooked al dente, drain it and add the basil to the bowl of sauce and toss with the pasta.

Because this recipe is so simple, everything depends on using the best quality, fresh ingredients.

Yum.