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Orrechiette with Spinach and Ricotta
prep time
15
minuti
cook time
15
minuti
serves
5
people
Ingredients
San Remo Reg No43 Orrechiette
½ cup finely grated parmesan
1/3 cup toasted pine nuts
85g baby spinach leaves
1 teaspoon grated lemon rind
lemon wedges to serve
200g ricotta, crumbled
½ cup shredded basil leaves
2 tablespoons olive oil
Method
Place pasta in a large saucepan of boiling water and cook until al dente, according to packet directions. Drain.
While the pasta is cooking, combine ricotta, spinach, pine nuts, parmesan, basil, oil and lemon rind in a large serving bowl.
Toss with warm pasta and serve with lemon wedges.
Sprinkle with extra parmesan if desired.
Product Options
NO
43 Orecchiette 500g / 5kg
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