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Ready, set, boil! We're cutting the time you spend in the kitchen with this 10-minute pasta sauce.
Ingredients
375g dried farfalle pasta
2 teaspoons extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, crushed
1/2 cup pitted Sicilian olives, roughly chopped
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
250g light smooth ricotta
1/3 cup finely grated parmesan
60g baby rocket
Lemon zest, to serve
Instructions
Step 1
Cook pasta following packet directions.
Step 2
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.
Step 3
Drain pasta and reserve 1/4 cup of the cooking water. Return pasta to saucepan. Add olives, 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.
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