Artichoke & Ricotta Pansotti with Salsa Verde
Ready in 35 minutes
• Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 23, 2018.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 23, 2018.
Ingredients
Salad
- 2 tsp mustard
- Juice of ½ lemon (zest reserved)
- 1 pack ricotta cheese
- 1 pear
- 1 baby cos lettuce
- ¼ red onion
Pansotti
- ¾ red onion
- 1 punnet cherry tomatoes
- 1 courgette
- 1 pack chopped walnuts
- Zest of 1 lemon
- 1 pack artichoke and ricotta pansotti
To Serve
- 1 pack salsa verde
Steps
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Prep salad Bring a large pot of salted water to the boil. In a large bowl, mix together mustard, lemon juice and ricotta. Thinly slice pear; separate lettuce leaves; thinly slice first measure of onion.
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Prep sauce Dice second measure of onion 1cm; cut tomatoes in half; thinly slice courgette. Heat a drizzle of oil in a large fry-pan on medium heat and cook onion for 3–4 minutes, until softened.
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Add a knob of butter, walnuts, lemon zest, tomatoes and courgette and cook a further 1–2 minutes, until courgettes are just tender. Remove pan from heat and set aside.
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Cook pasta Cook pansotti in pot of boiling water (water should be at a rolling boil to avoid filling bursting) for 2–3 minutes, until just tender. Drain and add pansotti to cooked sauce. Toss to combine and season to taste.
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To finish Just before serving, toss pear, lettuce and onion with ricotta mixture and season to taste.
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Serve pansotti drizzled with salsa verde and salad.
Nutritional Information
Energy |
2727 kj 652 kcal |
---|---|
Protein | 17.9g |
Carbohydrate | 38.4g |
Fat | 46.8g |