Pasta dish balancing sweet roasted grapes, creamy ricotta, lemon zest, and fresh herbs with an Italian touch.
# 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)
# Method:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Spread grapes on the prepared tray. Drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, and toss to coat evenly.
03 - Roast grapes for 20 to 25 minutes, shaking the tray halfway through, until they soften, blister, and slightly caramelize. Set aside.
04 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package instructions. Reserve 1/2 cup pasta water, then drain.
05 - In a bowl, mix ricotta, lemon zest, lemon juice, basil, parsley, and 1/4 tsp salt until smooth.
06 - Return pasta to the pot. Add ricotta mixture and toss gently, gradually adding reserved pasta water to reach a creamy consistency.
07 - Fold in roasted grapes along with their juices. Drizzle with extra-virgin olive oil and toss lightly to combine.
08 - Divide pasta among plates. Garnish with toasted pine nuts, freshly ground black pepper, additional basil, and Parmesan if desired. Serve immediately.
