THE MATCH

Spaghettini with citrus and ricotta cheese only needs a fresh, local, Pinot Gris to finish off each bite and cleanse the palate. — Anthony Gismondi

See Ya Later Ranch Pinot Gris 2015, Okanagan Valley, $14.99

Honeyed, spicy red apple and pear fruit with just enough light lees and spice to tame the spaghettini.

Wild Goose Pinot Gris 2015, Okanagan Valley, $16.99

Honey-lined fruit with a savoury, dried herb undercurrent will melt into this dish and freshen the palate.

I might add some roasted veggies to this very simple dish to add another layer of flavour but it certainly doesn’t need any help. The mild creaminess of the ricotta with a bite of pepper and lemon zest work well together. Just don’t overcook the pasta. From Good Food, Good Life by Curtis Stone. — Mia Stainsby

Makes: 4 servings.

12 oz (340 g) spaghettini 3/4 cup (185 ml) whole milk ricotta 1 1/2 tbsp (22.5 ml) extra-virgin olive oil 1/2 tsp (2 ml) freshly ground black pepper 2 lemons Kosher salt

1. Bring a large pot of salted water to a boil over high heat. Add the spaghettini and cook, stirring occasionally for about 6 minutes or until tender but still firm to the bite. Drain the spaghettini, reserving about 1/2 cup (125 ml) of the cooking water.

2. Meanwhile, in a large bowl, mix the ricotta, oil and pepper. Grate the zest of 1 lemon over the ricotta and mix it in. Season with salt.

3. Add the spaghettini to the ricotta mixture and stir well to coat, adding the reserved cooking water to moisten as needed. Season to taste with salt.

4. Divide the pasta among 4 plates. Finely grate the zest of the remaining lemon over the pasta and serve immediately.