Recipe, photography and introduction by Harriet Davidson
1 cup mixed fresh herbs (dill, parsley, basil)
1/4 cup ricotta
1/2 cup walnuts
50g pecorino, shaved
Pinch of salt
Black pepper to taste
1/4 cup olive oil
Juice and rind of half a lemon
1/2 cup frozen peas or snow peas
Linguine for two people
Fresh basil, mint, parsley
Salt and pepper
In a blender, combine herbs, ricotta, walnuts, pecorino, olive oil, lemon, salt and pepper. Blend until smooth. Set aside.
Bring a pot of hot, salted water to the boil and cook linguine for 7 minutes, or until to al dente.
Meanwhile, heat 1 tbsp of olive oil in a heavy bottom saucepan and add in 1 clove of shaved garlic. Stir for 2 minutes before adding in peas and sautéing. Add ricotta mixture from the blender to fry pan with pasta and a splash of pasta water. Cook for 2 minutes stirring to coat pasta.
To serve, place pasta in Styleware bowls and top with extra shaved pecorino, herbs, chopped walnuts, salt and pepper, and perhaps a drizzle of olive oil.
Store and transport in our Small Styleware bowl.
Other serving-ware shown:
Stone linen napkin – INBED
Salt dish – Kattelya Silang Ceramics
Pepper grinder – Williams Sonoma