⅛ cup butter
1 leek, white and pale green parts, finely chopped
¼ cup fresh aromatic herbs, very finely chopped
½ teaspoon freshly squeezed lemon juice
¼ teaspoon lemon zest
½ cup full cream
⅓ cup ricotta
a few grinds of fresh pepper
200 grams penne
Melt butter in saucepan. Sauté leeks until soft, and add herbs. Stir in and continue to sauté. After a few minutes, add lemon juice and zest, and cream. Simmer until cream begins to bubble gently, and stir in ricotta. Add pepper and keep warm. Meanwhile, cook the pasta, drain, and toss in the warm sauce. Serve immediately.