Spelt fettuccine with herbed ricotta, chilli and pine nuts

You'll need

400 gm spelt fettuccine (see note) 90 ml extra-virgin olive oil ¼ Spanish onion, thinly sliced 1 garlic clove, thinly sliced ½ long red chilli, finely chopped Juice of 1½ lemons, or to taste 2 tbsp each coarsely chopped oregano and flat-leaf parsley 50 gm pine nuts, roasted   Herbed ricotta 100 gm firm ricotta 30 gm finely grated parmesan 1 tbsp each finely chopped oregano and flat-leaf parsley 1 tsp finely chopped thyme Finely grated rind of 1 lemon


  • 01
  • For herbed ricotta, mix ingredients in a bowl to combine, season to taste, set aside.
  • 02
  • Cook pasta in a large saucepan of boiling salted water until al dente (5-6 minutes), drain (reserve 80ml cooking water), then return pasta and reserved water to pan.
  • 03
  • Meanwhile, heat oil in a small saucepan over medium-high heat, add onion, garlic and chilli, sauté until tender (3-4 minutes), remove from heat and add lemon juice. Add to pasta with herbs and pine nuts, toss to coat well, dollop with herbed ricotta and serve hot.
Note Spelt fettuccine is available from select delicatessens and health-food shops.

This recipe is from the October 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes


Christmas pudding ice-cream

Cupcake recipes


Raspberry and Mint Mojito

Thomas Keller's sandwich recipes


Neil Perry: Prawn cocktail

Grilling recipes


Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes


Serge Dansereau: Homemade lemonade

Pickle and preserve recipes


Serge Danserau: Duck confit and potato terrine

Sexy salad recipes


Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs


conversion tool