The earthy combination of farro pasta and mushrooms paired with creamy ricotta makes this the perfect dish for a wintry evening.
- 150 gm ricotta
- 50 gm parmesan, finely grated, plus extra to serve
- Finely grated rind of 1 lemon
- ¼ cup (loosely packed) thyme leaves
- 2 tbsp extra-virgin olive oil
- 400 gm mushrooms (such as pine and Swiss brown), coarsely chopped
- 5 garlic cloves, finely chopped
- 50 gm butter, coarsely chopped
- 400 gm dried farro linguine (see note)
- 1Combine ricotta, parmesan, lemon rind and half the thyme in a small bowl, season to taste and set aside.
- 2Heat oil in a large frying pan over high heat, add mushrooms and sauté until golden (3-5 minutes). Add garlic, butter and remaining thyme, sauté until garlic is tender (1-2 minutes), season to taste and keep warm.
- 3Meanwhile, cook pasta in boiling salted water until al dente (7-10 minutes), toss through mushroom mixture and season to taste. Serve hot, scattered with ricotta mixture and extra parmesan.
Note Dried farro linguine is available from select delicatessens. If unavailable, substitute plain linguine.