TOTAL: $0.00
From our kitchen Green Pecorino and Walnut Pasta
"The combination of walnuts, ricotta and herbs in this green linguine make it ever so moreish. Serve it hot straight out of the pan or take it with you for a picnic as a cold dish. The lemon and herbs add a nice freshness while the ricotta and walnuts give it a richer feel. Extra shaved pecorino and freshly cracked black pepper to finish are a must."
Recipe, photography and introduction by Harriet Davidson
Ingredients
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
TO SERVE
Fresh basil, mint, parsley
Pecorino
Salt and pepper
Method
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
