Lemon and Ricotta Pansotti with Sage, Burnt Butter, Greens and Toasted Walnuts
Ready in 20 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 3, 2016.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 3, 2016.
This pansotti will be teamed up with greens, toasted walnuts and a lemon and sage burnt butter sauce. Yum!
Ingredients
BURNT BUTTER, GREENS AND PANSOTTI
- 1 tablespoon butter
- 1/2 shallot, thinly sliced
- 1 clove garlic, minced
- 100g green beans, ends trimmed and sliced 2–3cm
- 2 tablespoons finely sliced sage leaves
- Zest of 1/2 a lemon
- 1–2 handfuls baby spinach leaves
- 200g lemon and ricotta pansotti
- 2 tablespoons finely grated parmesan cheese
- Juice of 1/2 a lemon
TO SERVE
- 20g chopped walnuts
- Few shavings of parmesan cheese
- 1–2 lemon wedges
Steps
-
a large pot of salted water to the boil.
-
Melt butter in a small pot on lowmedium heat. Cook, swirling pot occasionally, until butter turns brown and has a nutty smell, 2–4 minutes. Pour into a small bowl or dish to stop cooking.
-
Heat a large, dry fry-pan on medium heat. Toast walnuts for 1–2 minutes, stirring often, until light golden and fragrant. Keep an eye on them as they will burn quickly. Remove from pan and set aside.
-
Using same pan, heat a drizzle of oil on medium heat. Cook shallot for about 1 minute, until starting to soften. Add garlic and beans and cook a further 2 minutes until just tender. Add sage and lemon zest and cook a further 1 minute, or until beans are cooked to your liking. Stir through spinach and remove pan from heat.
-
Add pansotti to pot of boiling water and simmer on a rolling boil (not a rapid boil so pasta does not burst) for 2 minutes until just tender. Drain and drizzle with a little olive oil to prevent sticking.
-
Add pansotti to pan with beans, burnt butter, parmesan and lemon juice. Toss gently to combine. Season to taste with salt and pepper.
-
Spoon pansotti onto a plate, top with walnuts, a few parmesan shavings and a squeeze of lemon juice.
Nutritional Information
Energy |
3047 kj 728 kcal |
---|---|
Protein | 28.9g |
Carbohydrate | 72.0g |
Fat | 34.3g |