Hearty pasta blending sweet roasted grapes, creamy ricotta, lemon zest, and fresh herbs for vibrant flavor.
# 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, plus more for garnish
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)
# Steps to Follow:
01 - Preheat oven to 425°F and line a baking tray with parchment paper.
02 - Arrange grapes on the prepared tray; drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, then toss to coat evenly.
03 - Roast grapes for 20 to 25 minutes, shaking the tray halfway through, until they soften, blister, and caramelize. Set aside.
04 - Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
05 - In a bowl, combine ricotta cheese, lemon zest, lemon juice, basil, parsley, and 1/4 tsp salt. Stir until smooth and creamy.
06 - Return drained pasta to the pot, add ricotta mixture, and gently toss together, incorporating reserved pasta water gradually to achieve desired creaminess.
07 - Gently fold in the roasted grapes along with their juices, drizzle with extra-virgin olive oil, and toss lightly to blend flavors.
08 - Plate pasta and garnish with toasted pine nuts, freshly ground black pepper, extra basil leaves, and Parmesan cheese if desired. Serve immediately.
