Name: Spelt fettuccine with herbed ricotta, chilli and pine nuts
Yield: 4
Ingredients: 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

Spelt fettuccine with herbed ricotta, chilli and pine nuts

Australian Gourmet Traveller fast pasta recipe for spelt fettuccine with herbed ricotta, chilli and pine nuts.

Ingredients

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

Method

Main

1.For herbed ricotta, mix ingredients in a bowl to combine, season to taste, set aside.

2.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.

3.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.

Spelt fettuccine is available from select delicatessens and health-food shops.
This recipe is from the October 2010 issue of
.
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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