PASTA SHELLS STUFFED WITH CHORIZO, RI­COTTA AND SPINACH

Lam­mer­shoek Chenin Blanc 2009

House and Leisure Food - - FRONT PAGE -

300g chorizo or Ital­ian

sausage, cut into chunks 400g spinach 1 bunch basil 250g ri­cotta cheese 500g large pasta shells olive oil 150g Parme­san cheese,

shaved

Serves 6

Heat a non­stick fry­ing pan and fry the chorizo or sausage for a few min­utes on each side un­til cooked. Re­move from the heat and set aside.

Fill a large saucepan with about 3cm of wa­ter, bring to the boil, and add the spinach and basil. Al­low to cook, but it should still be bright green. Re­move from the heat, strain any ex­cess liq­uid, and mix in the chorizo and ri­cotta.

Bring a large pot of wa­ter to the boil and cook the pasta ac­cord­ing to packet in­struc­tions. Drain, driz­zle with olive oil and toss through.

Stuff the shells with the chorizo, spinach, basil and ri­cotta fill­ing, and serve gar­nished with Parme­san shav­ings.

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