Lemon Ricotta and Arugula Tagliatelle | 15-Minute Italian Pasta with Toasted Pine Nuts

Bring plenty of water to a boil in a large pot for the pasta. When the water is boiling vigorously, add fine salt, then add the dried tagliatelle and cook for 1-2 minutes less than the time indicated on the package so it remains al dente. Before draining, ladle out at least 1.5 dl of the starchy cooking water.

In a dry skillet over low or medium heat, toast the pine nuts until golden brown and fragrant in 2-3 minutes, shaking the skillet constantly so they do not burn. Set aside in a small bowl.

In a bowl, stir the creamy ricotta cheese until smooth with the extra virgin olive oil, finely grated organic lemon zest, 2 tablespoons of freshly squeezed lemon juice, crushed fresh garlic, half of the grated Parmesan cheese, a pinch of fine salt, and freshly ground black pepper. Add 0.5-1 dl of warm pasta cooking water to achieve a silky, creamy sauce.