Lemon Ricotta Orzo with sage cream

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 celery in a little butter until translucent.
3. Add the lemon ricotta and let it maple, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.