12 oz fresh Penne
½ cup Ricotta
4-5 cloves Garlic, roughly chopped
½ bunch Chives, roughly chopped
1 Lemon, zested (optional)
Salt & Pepper
Bring a large pot of salted water to a boil.
While the water heats, add 2-3 tbsp of olive oil to a pan and sauté the garlic for 5 minutes or so until it takes on a bit of color. Then fold the garlic and olive oil into the ricotta with the chopped chives and the lemon zest. Add a pinch of salt and a few grinds of pepper; taste and adjust if necessary.
When the water is at a rolling boil, add pasta. Turn the heat down slightly and simmer for 4-5 minutes, until penne is just al dente.
When the pasta is strained, return it to the pot and toss with a glug of olive oil to keep the penne from sticking. Let the pasta cool for a couple of minutes then toss with ricotta until noodles are coated. Garnish with chives and a few grinds of fresh black pepper!