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    Pasta with garlic crumbs, lemon & ricotta

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    Pasta with garlic crumbs, lemon & ricotta

    Everyday Fresh: Meals in Minutes, by Donna Hay (Fourth Estate; £20) is out now

    Serves: 2

    Ingredients

    200g dried wholewheat spaghetti or linguine
    2 tbsp extra virgin olive oil, plus extra for drizzling
    2 cloves garlic, sliced
    2 slices sourdough bread, torn into small pieces (crusts on)
    1 tbsp shredded lemon rind
    4 white anchovy fillets, finely chopped (optional)
    6g torn flat leaf parsley leaves
    30g wild rocket leaves
    120g fresh ricotta finely grated Parmigiano Reggiano, to serve

    Method

    1. Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain and set aside.

    2. Return the saucepan to a medium-low heat. Add the oil, garlic and bread, and toss until golden. Add the lemon rind, anchovy (if using), parsley, rocket and pasta; toss to coat.

    3. To serve, divide the pasta between bowls and top with the ricotta. Drizzle with extra oil, sprinkle with Parmesan and serve with lemon wedges, if you like.

    Your recipe note

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    Donna saysThe simplicity of this dish is fantastic and the balance of flavours will surprise you. If you don’t want to use anchovies, that’s fine. Replace them with salty capers instead.

     

    Credit: Con Poulos

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