Pasta with wild leaves and ricotta

(from Elyce123’s recipe box)

Source: delicious. April 2005

Cook time: 15 minutes
Serves 2 people

Categories: April

Ingredients

  • 200g dried pasta
  • 75g young leaves, such as baby spinach or wild rocket, roughly chopped if large
  • 2 heaped tbsp ricotta
  • 1 tbsp extra-virgin olive oil, plus extra to serve
  • 1 tbsp lemon juice
  • 1/2 tsp dried chilli, plus extra to serve

Directions

  1. Boil the pasta in plenty of salted water until al dente. Just before the pasta is ready, spoon about 50ml of cooking water into a cup. Mix the ricotta with the water in the cup so it is loose and creamy. Drain the pasta, toss with all the ingredients and season.

  2. Serve with extra dried chillies and olive oil at the table so you can adjust the taste if needed.

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