Artichoke Lemon Ricotta Creme Pappardelle

Bright, zesty, lemony, cheesy.... so creamy you'll swoon. Pair this with an elegant pasta like pappardelle or fettuccine. Other than boiling pasta according to directions on package, there's not much cooking involved. Staple items that you most likely already have on hand. Let's begin this easy recipe with just a food processor or blender and a few simple steps.

Creamy, light, zesty bright flavors for an unexpected pasta dish

Serves 4 See recipe video and visual ingredient list below

Ingredients:

• 1 - 12 oz pkg pappardelle or fettuccine

• 1 - 14 oz jar marinated artichoke hearts, drained

• 1 clove garlic, peeled

• 1/8 cup grated parmigiano reggiano, plus additional to taste

• 1 cup fresh ricotta

• 1 lemon: zest plus juice of one lemon

• sea salt and fresh cracked black pepper

• Eleones Extra Virgin Olive Oil

• fresh herbs, if desired

Directions:

1. Boil pappardelle according to package directions.

2. Meanwhile, place one jar drained marinated artichokes, garlic, 1/8 cup grated cheese, fresh ricotta, fresh lemon zest and juice of half of lemon, 3 T extra virgin olive oil, salt and pepper in a food processor and pulse until smooth. Check for flavor and adjust by adding remaining lemon juice, if necessary and salt and pepper, if needed.

3. Scrape contents into a large pasta bowl. Place drained pappardelle over the top and gently fold artichoke lemon ricotta creme into the pappardelle.

4. Serve as is or plate generous twirls into serving bowls, top with a spoonful of ricotta, lemon zest, grated parmigiano reggiano and a drizzle of extra virgin olive oil.

Fresh ingredients that are readily available at home.