Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
Radiatori with Rocket sauce, Whipped Ricotta and Chilli Crisp
Rocket blitzed raw with parmesan, garlic and red wine vinegar, so it keeps its pepperiness. Whipped ricotta to cool it and chilli crisp to heat it back up.
Caitlin Fitzpatrick
Feeds: 2
25 minutes
Ingredients
- 150g of Northern Pasta Co Radiatori
-
60g of rocket
-
30g of Parmesan
-
1 tbsp of red wine vinegar
-
1/2 a garlic clove, peeled
-
4 tbsp of olive oil
-
3 tbsp of whipped ricotta
-
1 lemon, zest
-
Crispy chilli in oil
Radiatori
From: £4.95
Method
1
Start by placing a large pan of well salted water on to boil for the pasta.
2
Prepare the ricotta by adding it to small bowl along with a few gratings of lemon zest and generous pinch of salt and pepper. Whisk it up for a couple of minutes until it becomes lighter in texture and fluffier. Leave to one side.
3
Add the Radiatori to the pan with the boiling water and cook until al-dente.
4
Meanwhile, make the rocket sauce by adding the rocket, Parmesan, vinegar, garlic and olive oil to a food processor blender. Add a pinch of salt and then blend until smooth, adding a small splash of water to loosen down the texture if needed to a paste consistency.
5
Drain the pasta once cooked and add back into the pan. Spoon in the rocket mixture and whilst hot mix with the pasta. Divide between 2 bowls and then top with a large spoonful of whipped ricotta and then a little drizzle of chilli crisp over the top of the dish.
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