Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
Radiatori with Pesto & Whipped Ricotta
Pesto made from scratch while the pasta cooks, which takes about four minutes. Ricotta spooned in to cool the whole thing down.
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Feeds: 2
10 minutes
Ingredients
- 150g Dried Radiatori
-
1 Clove of Garlic, peeled
-
Large Handful of Fresh Basil
-
1 Lemon
-
40g Grated Parmesan
-
35g Pine Nuts
-
6 tbsp Extra Virgin Olive Oil
-
80g Ricotta
-
All images by Ed @themondaypastaclub
Radiatori
From: £4.95
Method
1
Place the pasta into a pan of salted, boiling water Meanwhile, make the pesto. Set the ricotta aside and add all the remaining ingredients, into a food processor (or a pestle & mortar). Work until it forms a smooth paste. Add a squeeze of lemon and loosen with cooking water or oil as needed. Taste at this point and season with salt and/or pepper.
2
To make the whipped ricotta, simply add it to a small bowl with some salt, pepper and a pinch of lemon zest. Whip gently with a whisk until it lightens in texture.
3
Drain the pasta, reserving some of the cooking water and tip into your saute pan along with the pesto. Toss until coated and divided into 2 bowls.
4
Finish with a spoonful of ricotta, a little cracked black pepper and a drizzle of olive oil
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