Piedmont Lemon Ricotta Orzo

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. Turn the heat up, add the lemon ricotta, and cook until deeply browned and aromatic.
4. Fold in the garlic and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.