Pasta with Charred Scallion Pesto, Ricotta and Lemon

The primal magic of charring and roasting is front and center with this recipe. Humble scallions take the lead when they are charred along with lemon— the resulting mellow sweetness that comes thru is truly addicting. Mixed with verdant parsley and the umami of miso, then tossed with pasta dotted with ricotta, this dish is both rich and light— perfect for lunch or an easy dinner. The pesto is also a dream with roasted chicken or beef, as well as spread onto bruschetta and topped with shaved zucchini or slices of tomato.


Serves 4

INGREDIENTS

16 oz spaghetti or other long dry pasta like bucatini
2 bunches scallions, plus more for garnish
1 tbsp vegetable oil
½ cup flat leaf parsley, packed, plus more sliced for garnish
½ cup pecorino, plus more for serving
⅓ to ½ cup olive oil, plus more for finishing
1 tbsp white miso
1 lemon
1 cup ricotta
Kosher salt and black pepper

METHOD

Preheat oven to broil.

Slice half the lemon into thin ¼” slices. Arrange on a sheet pan along with scallions. Drizzle with vegetable oil and season with salt and pepper. Toss to coat. Broil in oven, rotating tray and tossing scallions a few times, for 5-10 minutes until scallions are darkly charred in parts and tender. Let cool slightly. Alternatively, grill scallions and lemon on medium high until similarly charred all over.

Transfer scallions and lemon to a food processor and add flat leaf parsley, miso and pecorino. Season with salt and pepper. With motor running stream in olive oil until a creamy paste forms. Add more olive oil as needed to thin out consistency. Transfer to a bowl and set aside.

Cook pasta in well-salted water until al dente. Drain, reserving 1 cup of pasta water, and return pasta to pot. Add scallion pesto and pasta water to thicken sauce and toss noodles until thoroughly coated. Add juice of remaining half of lemon, add olive oil to finish and toss. Transfer to a serving platter and add dollops of ricotta. Garnish with sliced scallions and parsley and serve.

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Lemony Zucchini with Burrata and Anchovies

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Cheesy Tomato Confit with Fennel, Thyme and Five Spice