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    Sunday, November 01, 2015

    Angel-hair pasta with ricotta, spinach and artichoke Recipe

     
    Angel-hair pasta with ricotta, spinach and artichoke Recipe
        Ingredients
      
        1/4 cup (40g) pine nuts
        100g baby spinach leaves
        150g marinated quartered artichoke hearts, drained
        Finely grated zest and juice of 1 lemon
        150g ricotta
        400g angel-hair pasta (cappellini)
        1 tablespoon olive oil
        50g unsalted butter
        1 garlic clove, finely chopped
        1 cup (70g) fresh breadcrumbs


     Angel-hair pasta with ricotta, spinach and artichoke Recipe

        Method

        Step 1

        Cook pasta in a saucepan of boiling, salted water according to packet instructions.
        Step 2

        Meanwhile, heat oil and 30g butter in a frypan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the breadcrumbs and cook, stirring, for 2-3 minutes until golden. Add pine nuts and cook, stirring, for a further 1-2 minutes until golden. Remove from pan.
        Step 3

        Add remaining 20g butter to the pan with the spinach, artichoke and lemon zest and juice. Cook for 1-2 minutes until spinach has wilted. Season then toss with pasta and pine nut mixture. Divide pasta among bowls and dot with ricotta.



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    Item Reviewed: Angel-hair pasta with ricotta, spinach and artichoke Recipe Rating: 5 Reviewed By: Mrs. Chef
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