Lemon Ricotta Mafaldine

20260313, #BreakfastDiary 1662, 2°C/sunny Apparently there are even developers who hand everything over to Claude these days and haven't written a single line of code themselves in months. They say it's gotten to the point where people talk about "B.C." - meaning "Before Claude." As Fujiwara Hiroshi put it, food has a 58,000 percent chance of becoming the last analog thing left to humanity. What gave me today's unmistakably analog experience: about 620kcal, Lemon Ricotta Mafaldine.

1 serving mafaldine, parmesan cheese, a little pink peppercorn, (cream) 3T ricotta cheese, zest and juice of 1/2 lemon, 2T olive oil and 2t Maldon salt

1. Boil the mafaldine thoroughly in salted water. 2. In a mixing bowl, combine 3T ricotta cheese, the zest and juice of 1/2 a lemon, 2T olive oil, and 2t Maldon salt, and mix well. 3. Add the mafaldine from step 1 to the mixing bowl and toss. 4. Plate the mafaldine and top with olive oil, parmesan cheese, pink peppercorn, and lemon zest.

Inspired by @chefshawnpark