I love citrus. Citrus fruits are my favorites, with pears a close second. I mean, I'm not gonna turn away strawberries and nectarines during the summer, but citrus fruits are so versatile and full of pop, they enhance any kind of cuisine.
One of my favorite recent discoveries is Trader Joe's dried lemon-pepper paparadelle. I've had citrus-infused pastas before, but this paparadelle has a super bright lemon hit, along with a nice savory black pepper finish. I've had it with acidic sauces, like arrabiatta, but I thought it would really get along great with a cream sauce.
Problem is, in the summer, I don't want the heaviness of a real cream sauce, and I definitely don't want my stove running any longer than necessary. So, I did a little thinking, and this is what I came up with.
Trader Joe's Lemon-Pepper Paparadelle with Ricotta and Creme Fraiche Sauce
1 cup part-skim ricotta
1/2 cup creme fraiche
1 to 3 garlic cloves, minced
1/3 cup Italian parsley, finely chopped
1 pound lemon-pepper paparadelle, cooked al dente
1/3 to 1/2 cup pasta water
salt and pepper to taste
Put paparadelle on to boil in salted water.
Meanwhile, in a mixing bowl, stir together ricotta, creme fraiche, garlic, parsley, salt and pepper.
Once pasta is al dente, drain, reserving at least 1/2 cup of water.
Put pasta back in cooking pan and add ricotta mixture, tossing to incorporate.
Add pasta water and stir and toss until sauce is smooth and creamy.
Serve pasta with grated parmesan and parsley sprigs.