Delicate pasta dish combining roasted grapes, ricotta, lemon zest, and fresh herbs for balanced taste.
# What You'll Need:
→ Pasta
01 - 12 oz dried short pasta (penne, rigatoni, or fusilli)
→ Roasted Grapes
02 - 2 cups seedless red or black grapes, stems removed
03 - 1 tbsp olive oil
04 - 1/2 tsp coarse salt
05 - 1/4 tsp freshly ground black pepper
→ Ricotta Mixture
06 - 1 cup fresh ricotta cheese
07 - 1/2 tsp lemon zest
08 - 1 tbsp lemon juice
09 - 2 tbsp chopped fresh basil
10 - 1 tbsp chopped fresh parsley
11 - 1/4 tsp salt
→ Assembly
12 - 2 tbsp extra-virgin olive oil
13 - 1/4 cup toasted pine nuts (optional)
14 - Freshly ground black pepper, to taste
15 - Grated Parmesan cheese, for serving (optional)
# How To Make It:
01 - Preheat the oven to 425°F. Line a baking tray with parchment paper then spread the grapes evenly. Drizzle with olive oil and season with salt and pepper. Toss to coat thoroughly.
02 - Place the tray in the oven and roast the grapes for 20 to 25 minutes, shaking the pan halfway through, until they are soft, blistered, and caramelized. Remove and set aside.
03 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
04 - In a bowl, combine ricotta cheese, lemon zest, lemon juice, fresh basil, parsley, and salt. Whisk until smooth and homogenous.
05 - Return the drained pasta to the pot. Add the ricotta mixture and toss gently, incorporating reserved pasta water as needed to achieve a creamy consistency.
06 - Fold in the roasted grapes along with their juices carefully. Drizzle with extra-virgin olive oil and toss lightly to combine all flavors.
07 - Plate the pasta and garnish with toasted pine nuts, freshly ground black pepper, additional basil, and Parmesan cheese if desired. Serve immediately.
