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Ricotta, olive and pine nut pasta
Ricotta, olive and pine nut pasta
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
10-minute pasta sauce for quick and easy cooking.
Ingredients:
  • 375g dried farfalle pasta
  • 9.20 gm extra virgin olive oil
  • 62.50 ml pine nuts
  • 125.00 ml pitted Sicilian olives, roughly chopped
  • 20.00 ml finely grated lemon rind
  • 42.00 gm lemon juice
  • 250g light smooth ricotta
  • 82.50 ml finely grated parmesan
  • 60g baby rocket
  • Lemon zest, to serve
Instructions:
  • Prepare pasta according to the instructions on the packaging.
  • Heat oil in a pan over medium heat, then add pine nuts and cook until golden, about 2 minutes. Next, stir in garlic and cook until fragrant, about 1 minute.
  • After cooking pasta, save 1/4 cup of cooking water. Put pasta back in pan, mix in olives, lemon zest, lemon juice, ricotta, parmesan, and reserved water. Stir for 1 minute until sauce thickens. Season with salt and pepper. Mix in pine nuts and rocket. Serve with a sprinkle of lemon zest on top.

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