Ricotta and Lemon Pasta
Heat some water in a large pan, add a pinch of salt, and when boiling add the pasta and chard (or spinach).
Put 40g of butter into a frying pan and melt over a moderate heat. When the butter has melted add the rosemary and half a clove of sliced garlic, fry for a minute or two, then grate the zest from half a lemon into the frying pan.
After the chard has been in the boiling water for 5 minutes remove from the water and add to the frying pan. Season with salt and pepper. Add a few tablespoons of water from the pasta saucepan to the frying pan and stir together.
When the pasta has cooked to 'al dente' remove from the water and add to the pan. Stir though the other ingredients then break the ricotta cheese into the pan. Leave two small pieces to garnish each plate.
Add the remaining butter and grate in about a tablespoon of fresh parmesan cheese. Squeeze in about half a teaspoon of lemon juice and gently fold the mixture together.
Serve on a plate or bowl and add the remaining piece of ricotta to the top of each pile of pasta, then finish with another grating of parmesan to serve.
- 150g pasta
- 250g ricotta cheese
- 100g swiss chard or spinach, washed and sliced
- 1 Sprig rosemary, leaves removed from stalk
- 50g butter
- ½ lemon, zest, plus one tsp of juice
- 1 grinding of black pepper, or to taste
- ½ Clove garlic
- 10g fresh parmesan, grated
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from Arthur Potts Dawson
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