Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Pea, Ricotta & Lemon Conchigliette Bake
Onions cooked slowly for twenty minutes until they sweeten, then ricotta, peas and a whole lemon. Breadcrumbs on top and under the grill.
Alannah Wiseman
Feeds: 4
30 minutes
Ingredients
- 300g conchigliette
-
4tbsp extra virgin olive oil
-
2 onions, peeled and roughly diced
-
250g ricotta, drained
-
250g frozen peas, petit pois if possible
-
75-100g grated hard sheeps cheese, parmesan also works, more to serve if you like
-
80g breadcrumbs
-
1 lemon, zest and juice
-
Sea salt flakes
Conchigliette
From: £4.95
Method
1
On a medium low heat cook the onion in 3 tbsp of the oil, with a pinch of salt. For about 15-20 minutes, until softened and starting to caramelise. Add in the peas and turn around in the pan to defrost.
2
In a large mixing bowl or serving pot. Add the ricotta, grated hard cheese, the onion pea mix, and a good pinch of salt.
3
In the onion pan toast the breadcrumbs in the remaining tbsp of oil until golden. 2-3 minutes should do.
4
Meanwhile cook your pasta. Add a few tablespoons of the cooking water to the ricotta mix and stir to loosen it. You want a smooth and creamy sauce that will coat the pasta well. When you spoon out the pasta it should relax on the plate. rather than be too firm and stiff.
5
Drain the pasta and add it to the ricotta mix along with the lemon juice. Stir well to combine. Check the seasoning and add more salt if needed. Spoon on to plates and top with the toasted breadcrumbs. Extra grated cheese if you like.
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