Yesterday I received the latest Taste magazine in the mail. Today I looked at it and came up with two ‘must cook’ recipes as well as some I might like to cook in future.
The first one (and what I decided to eat tonight) was Spaghetti with pesto, semi-dried tomatoes and ricotta. I don’t often eat vegetarian but this recipe contains some of my favourite ingredients. It calls for you to make your own pesto but I don’t have any basil (wrong time of year) or pine nuts but I always keep a jar in the fridge in winter.
Recipe: (without making the pesto)
375g dried spaghetti
150g (1 cup) frozen peas
200g semi-dried tomatoes, thinly sliced
150g fresh ricotta
Cook the pasta until al dente (add the peas in the last 4 mins of cooking the pasta). Drain and return pasta and peas to the saucepan.
Add the tomato, pesto (I used 4 tablespoons but you can put as much or little as you want) and half the ricotta to the pasta. Season with salt. Gently toss to combine. Sprinkle the remaining ricotta on top before serving