Spaghetti With Ricotta Cheese And Pine Nuts

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Spaghetti With Ricotta Cheese And Pine NutsThis is another quick summer dish.  It’s full of Italian sunshine flavours and takes just under 15 minutes to make!  It’s based on a recipe from Gino D’Acampo’s fantastic book Gino’s Pasta.

Spaghetti With Ricotta Cheese And Pine Nuts

Spaghetti With Ricotta Cheese And Pine Nuts
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 3 tablespoons toasted pine nuts
  • 125g ricotta cheese
  • 50g sun-dried tomatoes in oil, drained and cut into thin strips
  • 1 tablespoon finely chopped fresh chives
  • Just under quarter teaspoon finely grated nutmeg
  • 6-7 freshly chopped basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon hot water
  • 250g spaghetti
  • Salt and pepper to taste
  1. Toast the pine nuts in a saucepan until golden brown.
  2. Place the sun-dried tomatoes, chives, nutmeg, basil and pine nuts in a large bowl and mix together carefully.
  3. Pour in the olive oil and hot water and season with salt and pepper and mix again.
  4. Cook the spaghetti until al dente.
  5. Drain spaghetti and tip into the bowl with the prepared ingredients.
  6. Carefully break up the ricotta and add to the spaghetti dish mixing in gently.
  7. Serve immediately.


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