Summer is perfect for this finely balanced dish. It's simple enough not to trap you in the kitchen for too long but substantial enough to satisfy. Olga Massov of the blog Sassy Radish was inspired by a similar recipe on the site Food 52. Olga’s version has become a staple in
her kitchen for its utter simplicity and adaptability. Ricotta salata or goat cheese would be great here, too, as
would finely chopped kale. And splurge on a really good pasta - it plays a starring role in this dish.
Recipe note: Olga went all out on pricey bottarga caviar for her version, although she loves the meal without it, too. To add a little protein in the dish, tuna would be fantastic. If you
don’t have Meyer lemons available, use regular lemons, but use a little less
juice because they’re more tart.
1. Bring a large pot of generously salted
water to a boil. Taste the water—it should taste like the ocean. Add the
pasta and cook it until al dente. While the pasta cooks, grate a generous
handful of Parmesan into a large serving bowl. Zest the lemons into the same
bowl, and add the arugula. Scoop out 1 cup of the pasta cooking water and
2. Juice one of the lemons and reserve.
3. When the pasta is done, drain it and
transfer to the bowl with the cheese, lemon and arugula.
4. Working quickly, sprinkle the lemon
juice and some pasta water. Add the ricotta and begin to fold all the
ingredients together. Keep folding until the pasta is coated with the sauce,
the cheese has melted and the arugula has wilted a bit. Season with pepper to taste. Add more lemon juice or pepper if desired. If the sauce is too gloppy,
add a bit more pasta water and mix again.
5. Divide the pasta across shallow bowls.
Drizzle with a hint of olive oil.