Orecchiette sun-dried tomato and ricotta.
Cook time: 10 mins | Prep time: 15 mins | Serves: 4
Ingredients.
250g Orecchiette pasta
1 cup of ricotta, can use low-fat ricotta
1/2 sun-dried tomatoes with oil from jar
1 garlic clove, whole
30g parmesan cheese, grated
2 teaspoons chilli flakes
1 lime, juice
salt and pepper
Method.
1. In a medium saucepan with salt and boiling water, cook pasta to the packet instructions.
2. To a food processor, add ricotta, sun-dried tomatoes, garlic, parmesan, salt and pepper. Blend until smooth.
3. Add half a cup of pasta water, cooled for 5 minutes, into the ricotta mixture while processor is on low.
4. Drain the pasta and add it back into the saucepan with the ricotta mixture. Stir through to combine and serve with an extra drizzle of olive oil, squeeze of lime juice and chilli flakes.
