 |
    |
| Ingredients | | enough fettucine for 4 people (fresh or dried as you prefer) | | 3 cloves garlic, sliced | | 1 chilli, sliced | | 2 tablespoons extra virgin olive oil | | 200 g ricotta | | sea salt and black pepper | | a squeeze of lemon juice | | 1 cup rocket leaves | | 1/4 cup pinenuts | | grated parmesan to serve |
|
| Pasta with ricotta and rocket |
| 19 / 07 / 01 Laurie Black |
|
|
| Virtually a no-cook sauce for this one, and chic enough to serve to guests. What more could you ask for? |
Method |
Cook the pasta in plenty of salted boiling water until al dente.
Meanwhile, gently cook the garlic and chilli in the oil until soft. Stir this into the ricotta in a large, wide bowl and season with the lemon juice, salt and pepper.
Once the pasta is cooked drain it and toss it immediately with the ricotta mix, adding in the rocket too. Serve in tangles on heated plates and scatter over pinenuts. Offer parmesan at the table.
|
| To Serve |
| wine suggestion: merlot cabernet sauvignon | |
