Ricotta, olive and pine nut pasta
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This delicious dinner can be whipped up in less than 15 minutes, it’s full of flavour and is also healthy! Don’t let the ‘long’ list of ingredients fool you, the majority of the ingredients you probably already have in your cupboard and fridge!
What a different pasta combination! Image source: Shutterstock.
Ingredients:
Your pasta of choice
2 tsp extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, crushed
1/2 cup pitted Sicilian olives, roughly chopped
1 tbsp finely grated lemon rind
2 tbsp lemon juice
250g light smooth ricotta
1/3 cup finely grated parmesan
60g baby rocket
Lemon zest, to serve (optional)
Method:
What a different pasta combination! Image source: Shutterstock.
Ingredients:
Your pasta of choice
2 tsp extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, crushed
1/2 cup pitted Sicilian olives, roughly chopped
1 tbsp finely grated lemon rind
2 tbsp lemon juice
250g light smooth ricotta
1/3 cup finely grated parmesan
60g baby rocket
Lemon zest, to serve (optional)
Method:
- Cook pasta following packet directions.
- Meanwhile, heat oil in a frying pan over medium heat. Add pine nuts. Cook for 2 minutes or until just golden. Add garlic. Cook for 1 minute or until fragrant.
- Drain pasta and reserve 1/4 cup of the cooking water. Return pasta to the saucepan.
- Add olives, lemon rind, juice, ricotta, parmesan and reserved cooking water to pasta. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Season with salt and pepper. Add pine nuts and rocket. Toss to combine.
- Serve topped with lemon zest.
- Enjoy!
