Lemony Ricotta Pasta With Basil

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1 lb good-quality pasta, in a short twisted shape or with a hole (such as penne or gemili)

1 15-ounce package (about 2 cups) fresh ricotta cheese

1 cup freshly grated Parmesan cheese

2 tablespoons good-quality olive oil

zest of 1 lemon

juice of half the lemon

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1/2 loosely packed basil leaves, sliced thin, as in a chiffonade

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