Orrechiette with Spinach and Ricotta - San Remo
While the pasta is cooking, combine ricotta, spinach, pine nuts, parmesan, basil, oil and lemon rind in a large serving bowl.
Ingredients
- San Remo Reg No43 Orrechiette
- ½ cup finely grated parmesan
- 1/3 cup toasted pine nuts
- 85g baby spinach leaves
- 1 teaspoon grated lemon rind
- lemon wedges to serve
- 200g ricotta, crumbled
- ½ cup shredded basil leaves
- 2 tablespoons olive oil
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