Delicate pasta blends roasted grapes, creamy ricotta, lemon zest, and fresh herbs for a flavorful experience.
# What You'll Need:
→ Pasta
01 - 12 ounces dried short pasta (penne, rigatoni, or fusilli)
→ Roasted Grapes
02 - 2 cups seedless red or black grapes, stems removed
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon coarse salt
05 - 1/4 teaspoon freshly ground black pepper
→ Ricotta Mixture
06 - 1 cup fresh ricotta cheese
07 - 1/2 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 2 tablespoons chopped fresh basil
10 - 1 tablespoon chopped fresh parsley
11 - 1/4 teaspoon salt
→ Assembly
12 - 2 tablespoons 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)
# Directions:
01 - Preheat oven to 425°F and line a baking tray with parchment paper.
02 - Spread grapes on the baking tray, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast grapes for 20 to 25 minutes, shaking the tray halfway through, until soft, blistered, and caramelized. Set aside.
04 - Boil a large pot of salted water and cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
05 - In a bowl, combine ricotta, lemon zest, lemon juice, basil, parsley, and salt; mix until smooth.
06 - Return drained pasta to the pot, add ricotta mixture, and toss gently, adding reserved pasta water as needed to achieve a creamy consistency.
07 - Fold roasted grapes and their juices into the pasta, drizzle with extra-virgin olive oil, and toss lightly.
08 - Divide pasta among plates and top with toasted pine nuts, freshly ground black pepper, additional basil, and Parmesan cheese if desired. Serve immediately.
