A delicious spring dish made with the best radiatori from our friends at STOCKED.
Ingredients
3 Smoky No'rizo Blocks
Northern Pasta Co Radiatori
Ricotta
Parsley
1/4 Lemon
Olive Oil
Method
Heat up you Smoky No'rizo Blocks until piping hot.
Cook the pasta in boiling, salted water until just cooked "al dente". Drain and mix well with the Smoky No'rizo.
Meanwhile, cut a wedge from a lemon, remove the skin and pith and chop into small dice.
Finely chop some parsley and mix with the lemon, olive oil and a pinch of salt.
Spread some ricotta over the base of a plate, top with the No'rizo pasta and finish off with a good drizzle of the lemon and parsley salsa.
