Cook time: 12 minutes | Prep time: 10 mins | Serves: 4

Ingredients.

• 250g pasta

• 2 bunches of broccolini, chopped finely

• 1 cup of chicken or vegetable stock

• 300g of fresh ricotta

• 4 tablespoons of extra virgin olive oil

• 1 large lemon, zest and lemon juice

• salt and pepper

To serve: chilli flakes / truffle sea salt / grated parmesan

Method.

1. Bring 7 cups of water, the stock and 1/2 tablespoon of salt to a boil.

2. Separate the two halves of broccolini. Cut the thicker stalks into 1 cm pieces and set them aside. With the other half (the florets) cut into 2 cm pieces and set aside in another bowl.

3. Once the salted water has come up to a boil turn to medium-high heat and place the pasta into the pot and stir.

4. Cook the pasta for 5 minutes and then add the broccolini stalks to the pasta (do not put in the florets). Cook for another 4 minutes.

5. Add in the florets and stir. Cook for 2 minutes and turn the heat off. And salt and pepper to taste.

6. Get 4 serving bowls and evenly place ricotta into the base of each bowl.

7. Ladle the pasta and broccolini with liquid over the ricotta.

8. In each bowl add in 1 tablespoon of extra virgin olive oil, lemon zest, squeeze of lemon, plenty of cracked pepper.

Enjoy! Amanda x