Egg Tagliolini with ricotta cheese, lemon and almonds

Serves: 2

Level: easy

Preparation: 5 min

3 spoons of cheese
2 spoons of oil
250 g Maffei egg tagliolini
2 lemons’ peel
20 g almonds
almonds slices

Toast the sliced almonds in a pan. Separately, add the ricotta, oil, lemon peel and cheese. Mix everything until you get a creamy mixture. Cook the pasta in plenty of salted water and keep a little cooking water in a cup. Drain the taglioni and add them to the ricotta cream. Cook on the stove adding the cooking water. Serve and complete the dish with the sliced almonds. Enjoy your meal!

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