Recipe & photography by Ed Barrow.
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
Method
Start by placing a large pan of well salted water on to boil for the pasta.
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.
Add the Radiatori to the pan with the boiling water and cook until al-dente.
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.
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.
