Directions
- 1Finely chop a head of garlic.
- 2In a pan, sauté the garlic in olive oil with two bay leaves until fragrant.
- 3Add a handful of spinach and cook until wilted.
- 4Combine ricotta, parmesan, spinach, basil, lemon zest and water in an immersion blender until smooth.
- 5Toast the breadcrumbs in a pan until golden brown.
- 6In a separate pan, melt the butter and add the green sauce.
- 7Add cooked pasta to the sauce.
- 8Serve the pasta and top with the toasted breadcrumbs and some freshly grated parmesan cheese.
Ingredients
- 1 head garlic
- 2 tablespoons olive oil
- 2 bay leaves
- 1 handful spinach
- 1 tablespoon water
- 200 grams ricotta cheese
- 50 grams parmesan cheese
- 5 basil leaves
- 1 lemon
- 100 grams breadcrumbs
- 1 tablespoon butter
- 250 grams pasta (Orecchiette)
Equipment
knifefrying panimmersion blender
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