Ricotta, olive and pine nut pasta

 

INGREDIENTS:

👍 375g dried farfalle pasta

👍 2 teaspoons extra virgin olive oil

👍 1/4 cup pine nuts

👍 2 garlic cloves, crushed

👍 1/2 cup pitted Sicilian olives, roughly chopped

👍 1 tablespoon finely grated lemon rind

👍 2 tablespoons lemon juice

👍 250g light smooth ricotta

👍 1/3 cup finely grated parmesan

👍 60g baby rocket

👍 Lemon zest, to serve

DIRECTIONS:

Cook pasta following packet directions.

Meanwhile, heat oil in a frying pan over medium heat. Add pine nuts. Cook for 2 minutes or until just golden. Add garlic. Cook for 1 minute or until fragrant.

Drain pasta and reserve 1/4 cup of the cooking water. Return pasta to saucepan. Add olives, rind, juice, ricotta, parmesan and reserved cooking water to pasta. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Season with salt and pepper. Add pine nuts and rocket. Toss to combine. Serve topped with lemon zest.