recipe - The perfect ricotta and rocket - The Guardian

The perfect ricotta and rocket

Conchiglie with ricotta and rocket

Serves 4

350g conchiglie
200g ricotta, lightly beaten with a fork
500g rocket, roughly chopped
3 garlic cloves, peeled and sliced
3 tbs torn basil leaves
3 fresh red chillies, cut in half lengthways, de-seeded and chopped
150g parmesan, freshly grated
Extra-virgin olive oil

Heat 2tbs of olive oil in a small, thick-bottomed pan. Add the garlic and fry until it begins to colour. Add the basil and half the rocket. Cover, reduce the heat and cook for 2-3 minutes just to wilt the rocket.Put this mixture, including any liquid, into a food processor and pulse-chop. Add half the remaining rocket, the chillies, seasoning and 2 tbs of olive oil. Blend briefly to combine.

Cook the conchiglie in boiling salted water until al dente, then drain, keeping back a little of the pasta water. Add the rocket mixture to the pasta. Lightly stir in the ricotta and the remaining uncooked rocket. Serve with a drizzle of olive oil and the Parmesan.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

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