The 'Kitchen Garden Companion' by Stephanie Alexander which was gifted to me by my husband for Christmas has been my constant (almost daily) companion on the couch as it inspires me with delightful recipes catergorised according to the produce in one's garden. Since I am currently growing rocket, I decided to try this recipe.
This is a very delicate and gently flavoured pasta dish which is delicious and oh-so-easy to put together. This is also suitable for vegetarians (not vegans as it uses Ricotta made from cow's milk).
Ingredient (serves 4)
Salt
400g dried or fresh linguine or fettuccine
50g butter
250g fresh ricotta, crumbled
2 cups loosely packed rocket leaves
1/2 cup grated parmesan
Sea salt and freshly ground pepper
Bring a deep saucepan of well-salted water to the boil over high heat. If using dried pasta, dtop into water and wait 8 minutes before making the sauce. If using home-made pasta, drop into water as you add rocket leaves to frying pan
Melt butter in a large non-stick frying pan over mediaum heat. When foaming, drop in ricotta. Stir gently but don't try to break up the lumps
Drop in rocket leaves and stir to coat with buttery juices. Cover with lid for 45 seconds - 1 minute. The leaves should just be wilted, not collapsed. Remove from heat and season very well with salt and pepper
Drain pasta in a colander over a sink and give it a good shake, then tip into the dish. Tip over sauce, add parmesan, toss to mix and serve at once
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