This is an elegant dish with bursts of fabulous flavor and it’s so easy to make. Lemon zest brightens the pasta. The cashew ricotta adds a delectable creaminess. The balsamic caviar pearls compliment the lemon zest and you have a symphony of delicious flavors that feel celebratory! I love using these balsamic caviar pearls. They add a touch of sophistication and have a nice sweetness. Not an overpowering balsamic flavor but a nice balance. You can get them at Wholefoods and Amazon. It’s funny because even if you don’t like caviar, or the idea of caviar; these balsamic pearls are not fishy at all and just have great flavor to add to salads and other dishes.
Directions
Add the cashews, water, lemon juice and salt to a blender. Blend just a few seconds until you have a ricotta consistency. Try not to overblend and lose the texture. Set ricotta aside. Next, cook pasta according to package instructions. When the pasta is done cooking, divide into individual serving bowls. Add a few dollops of the cashew ricotta to each bowl. Zest the lemon onto each of the bowls, then top with about a tablespoon of the balsamic caviar. Sprinkle with a little salt. Serve warm. Keep remaining ricotta in the refrigerator for up to 3 days or freeze.
Makes 2-3 servings
