Sophisticated pasta blending roasted grapes, creamy ricotta, lemon zest, and fresh herbs in a rustic Italian style.
# 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 oven to 425°F. Line a baking tray with parchment paper. Arrange grapes on the tray and drizzle with olive oil. Season with salt and pepper, then toss to coat evenly.
02 - Roast grapes for 20 to 25 minutes, shaking the tray midway, until they are soft, blistered, and caramelized. Remove from oven and set aside.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
04 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, basil, parsley, and salt until smooth.
05 - Return drained pasta to the pot. Stir in the ricotta mixture, gently tossing and adding reserved pasta water as needed to achieve a creamy consistency.
06 - Fold in roasted grapes along with their juices. Drizzle with extra-virgin olive oil and toss lightly to combine.
07 - Divide pasta onto serving plates. Top with toasted pine nuts, freshly ground black pepper, additional basil, and Parmesan if desired. Serve immediately.
