Ingredients for 4 people

500g of rigatoni

400g of ricotta

The zest of two organic lemons and the juice of one lemon

A tin of Italian artichokes in olive oil

Pecorino cheese

Fresh mint

Salt and pepper

Instructions

Zest an organic lemon. Once the water for your pasta starts to boil, add the zest and rigatoni.

Take the ricotta and combine it with the lemon juice and lemon zest, the freshly grated pecorino cheese, and the Italian artichokes in oil.

Transfer the entire mixture to a frying pan, then add a bit of the water you used to boil the pasta and mix to obtain a creamy texture.

When the rigatoni are al dente, drain, then add them to the pan and stir with the sauce. Mix well then arrange on a pretty plate with a little fresh mint.

Tip: serve with a nice glass of Asti!

Marine Profeta

Marine Profeta is the founder of Brune, an influencer agency that specialises in digital marketing. Her Italian roots can be felt in her cooking, as in this recipe, which pays tribute to her grandmother.

This article was written in  for the  of Paperjam magazine, published on 26 March. The content is produced exclusively for the magazine. It is published on the site to contribute to the full Paperjam archive. .

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