Olives, Semi-Dried Tomatoes and Rocket Pappardelle

Difficulty:

Preparation Time: 15 mins
Cooking Time: 30 mins
Serves: 6

Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Fresh Egg Pappardelle

Substitute Shape:

Fresh Egg Fettuccine, Traditional Egg Fettuccine, Traditional Egg Pappardelle, Traditional Egg Nidi Pappardelle

Ingredients

150g fresh ricotta cheese

1 cup rocket

12 Sandhurst Semi-dried Tomatoes Fat Free, cut in half

8 Sandhurst Pitted Kalamata Olives, cut in half

1 teaspoon crushed garlic

4 tablespoons extra virgin olive oil

1 lemon, zested

Salt & Pepper to taste

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sanremo.com.au

San Remo Fresh Cheese and Spinach Tortellini 625g

San Remo Cheese and Spinach Ravioli 350g

San Remo Reg Vegeroni Fettuccine 375g

The Copyright for this recipe has been assigned to and is held by San Remo.

Cook pasta according to packet directions.
Heat olive oil in a large pan, on a medium heat.
Add garlic, tomatoes, olives and saute for 3 to 4 mins being careful not to burn the garlic.
Reduce heat to low, crumble the ricotta into pan and cook for a further 2 mins.
Next add the lemon zest to the pan and switch off heat.
Strain the pasta and add to the pan.
Finally add rocket, stir through, season to taste and serve.

© San Remo Macaroni Company Pty Ltd 2007 – 2013
The Copyright for this recipe has been assigned to and is held by San Remo.