Lemon Ricotta Pasta with Red Sichuan Peppercorns A Fast, Delicious Weeknight Dinner

This time of year we get so busy we often need a super simple recipe that we can prepare in 15 minutes. That is what I love about my Lemon Ricotta Pasta. Easy. Fast. Flavorful.

When I had my food column, I subscribed to multiple food magazines to keep up with the latest trends. I still do. The newest issue of Cook’s Illustrated included a recipe for lemon pasta made with red Sichuan peppercorns. Interesting! Italian-Asian fusion. I had to try these peppercorns in my lemon pasta recipe.

Red Sichuan peppercorns are the mildly hot, reddish-pink berries of the prickly-ash tree. The husks are inedible and are removed, leaving only the berries or peppercorns. These berries have a lemony, floral flavor; and when eaten in large quantities, can create a numbing sensation on the tongue. Before being ground, whole berries are often heated to bring out their unusual flavor and aroma.

The recipe in Cook’s Illustrated used crème fraiche, white miso, and chicken broth to make the sauce. I chose to make it with ricotta cheese instead and use red Sichuan peppercorns rather than the crushed red pepper flakes I normally use. Following is my recipe for Lemon Ricotta Pasta:

Lemon Ricotta Pasta with Red Sichuan Peppercorns

Serves 4 to 6

1 package (16-ounces) spaghetti

Salt for cooking pasta

4 teaspoons red Sichuan peppercorns

4 tablespoons butter

2 teaspoons minced garlic

1 cup ricotta cheese

⅓ cup grated Parmesan cheese

2 tablespoons fresh lemon zest

2 tablespoons fresh lemon juice

½ teaspoon salt

1 teaspoon large grind black pepper

⅓ cup grated Parmesan cheese

1 cup reserved pasta water

Remaining crushed red Sichuan peppercorns, or to taste

For the garnish:

Crushed red Sichuan peppercorns

Basil leaves, slivered

Parmesan cheese, to taste

In a large kettle, place 6 quarts water and bring to a boil over a high heat. Add pasta and 1 tablespoon salt and cook pasta until al dente.

Place a large sauté pan over a medium heat. Add peppercorns and toast until fragrant, about 1 minute, stirring continually. Remove peppercorns and let cool to room temperature. Place peppercorns in a mortar and pestle or a spice grinder and process until coarsely ground. Set aside.

To the sauté pan, add butter, garlic, and 2 teaspoons ground peppercorns. Place over a medium-low heat and sauté about 1 minute.

In a medium bowl, place ricotta cheese, Parmesan cheese, lemon zest, lemon juice, salt, and black pepper and stir to combine.

Reserve 1 cup pasta water. Drain pasta and transfer to the sauté pan.

Add enough pasta water to the ricotta cheese mixture to reach desired consistency and stir to combine. (I usually add about ½ cup.) Add the ricotta cheese mixture to the sauté pan and mix thoroughly. Add pasta and remaining crushed red Sichuan peppercorns (I reserve some to sprinkle on top) to the sauté pan and toss to evenly coat pasta.

Transfer to a serving dish and garnish to taste with crushed red peppercorns, basil, and Parmesan cheese.

Tips for selecting lemons: Lemons should be plump and feel heavy for their size. Select bright, shiny fruit. If the rind is an orange-yellow color, it means the lemon was picked when fully ripe. Pass up shriveled, hard-skinned, soft, or spongy fruit. Lemons with a greenish rind are not as juicy. Lemons that do not give when pressed gently will not be as juicy.

Tips on storing lemons: Lemons will keep up to 2 weeks if placed in a reusable, paper, or plastic bag and refrigerated.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.