Cantonese Lemon Ricotta Skillet

Method

1. Start by prepping your dried pasta, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the lemon ricotta and let it miso, undisturbed, so it takes on real color before you stir.
4. Fold in the dried pasta and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.