Ricotta, rocket and parsley on pappardelle
( SERVES 4 )
- Bring a large saucepan of water to the boil, salt then add the pappardelle. Cook according to the packet instructions or until al dente. Drain, reserving a little of the cooking water.
- Roughly mix together the oil, ricotta, rocket and parsley.
- Place the drained pappardelle in a serving bowl, add the ricotta mix with a little of the reserved cooking water to moisten, if necessary. Gently toss to combine. Season then top with the parmesan and drizzle with a little extra oil. Serve straightaway.
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