Beetroot Pansotti with Broccolini, Lemon Ricotta and Courgette Apple Salad

Steps

1. a large pot of salted water to the boil.
2. In a small bowl, gently combine all lemon ricotta ingredients. In a second bowl, mix all dressing ingredients together. Season both with salt and pepper.
3. Heat a small, dry, fry-pan on low-medium heat. Toast walnuts for 2–5­ minutes, or until golden brown and fragrant. Remove from pan and allow to cool.
4. Use a vegetable peeler to peel courgette into long thin ribbons, stopping when you reach the core; remove core from apple and thinly slice. In a bowl, toss courgette and apple together with 3 teaspoons of dressing, mint and walnuts. Season to taste with salt and pepper.
5. Cook broccolini in pot of boiling water for 2 minutes. Add pasta and cook a further 3 minutes until just tender.
6. Drain broccolini and pasta well. Return to pot with remaining dressing and spinach leaves and toss to coat.
7. Divide beetroot pansotti and broccolini between plates then top with courgette apple salad. Use a teaspoon to dollop lemon ricotta around the plate.