Ricotta & Pesto Tagliatelle

350g Montefiore Cheese Ricotta
500g tagliatelle
150g basil pesto
½ bunch fresh basil
100g shaved parmesan
Zest of one lemon

Boil the pasta as directed on packet and strain reserving approximately 1 cup of the boiling water. Return the pasta to the pot and stir in ricotta, pesto and grated lemon zest. Add the cooking liquid and stir in, season with salt and pepper, check for taste. Divide amongst 4 bowls and garnish with shaved parmesan and basil leaves.