Truffle Oil, Lemon and Ricotta Sauce
2 ounces butter
Zest of ½ lemon
4 tablespoons ricotta cheese
2 tablespoons fresh chopped parsley
Sea salt & freshly ground black pepper to taste
2 ounces truffle oil
Place a large sauté pan over medium heat and melt the butter.
Add the lemon zest and then the cooked pasta. Sprinkle with the ricotta, parsley, and salt and pepper, then mix thoroughly.
Place the pasta in individual serving bowls and drizzle with the truffle oil. Serve with tossed greens.