Creamy Lemon Ricotta & Pesto Pasta

1: Bring a large pot of salted water to a boil and cook pasta until al dente (1-2 minutes less than what the package says). Toss with 1 tablespoon olive oil and set aside.

2: In a large, deep pan, heat 1 tablespoon olive oil on medium heat. Add shallot/onion and cook for 2 minutes. Add garlic and cook for another minute.

3: Add ricotta, pesto, cheese, lemon juice, lemon zest, salt, pepper, garlic powder and crushed pepper flakes (if using). Mix well.

4: Add 1/2 cup reserved pasta water and stir continuously until cheese is melted and sauce is creamy/smooth.

5: Add cooked pasta and stir until noodles are well coated. Add more pasta water, if needed, or if you want a “saucier” sauce.

6: Serve with fresh cheese. Enjoy!