400 gmspelt fettuccine (see note)90 mlextra-virgin olive oil¼Spanish onion, thinly sliced1garlic clove, thinly sliced½long red chilli, finely choppedJuiceof 1½ lemons, or to taste2 tbsp eachcoarsely chopped oregano and flat-leaf parsley50 gmpine nuts, roastedHerbed ricotta100 gmfirm ricotta30 gmfinely grated parmesan1 tbsp eachfinely chopped oregano and flat-leaf parsley1 tspfinely chopped thymeFinelygrated rind of 1 lemon
For herbed ricotta, mix ingredients in a bowl to combine, season to taste, set aside.
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.
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.