Le­mony ri­cotta, olive and ham pasta

Malta Independent - - CROSSWORD & FUN -

Prep Time 10 Min

Cook Time 15 Min

Ready in 25 Min

Serves 4


375g dried fusilli pasta 1 ta­ble­spoon ex­tra vir­gin olive oil 200g leg ham sliced off the bone, finely chopped 4 gar­lic cloves, crushed 1/4 tea­spoon dried chilli flakes 150g egg­plant, sliced, char­grilled, cut into 2cm pieces 80g baby spinach 1/2 cup Si­cil­ian olives, pit­ted, halved length­ways 2 ta­ble­spoons fresh oregano leaves, finely chopped, plus ex­tra leaves, to serve 200g fresh ri­cotta, crum­bled 1 tea­spoon lemon rind, finely grated 1 ta­ble­spoon lemon juice 1/3 cup parme­san, finely grated, plus ex­tra to servee


1. Cook pasta fol­low­ing packet di­rec­tions. Drain, re­serv­ing 3/4 cup cook­ing water. Re­turn pasta to saucepan. Cover to keep warm. 2. Mean­while, heat oil in a large fry­ing pan over medium-high heat. Add ham. Cook for 3 min­utes or un­til golden. Add gar­lic, chilli, egg­plant and spinach. Cook for 5 min­utes or un­til spinach has wilted. Stir in olives and oregano. 3. Add ri­cotta, lemon rind and juice, parme­san and re­served cook­ing water to pasta in saucepan. Toss un­til well com­bined. Add egg­plant mix­ture. Toss over low heat for 2 min­utes or un­til heated through. Serve sprin­kled with ex­tra oregano and parme­san.

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