Locally Made Fresh Spinach and Ricotta Pasta with Creamy Sun Dried Tomato Sauce & Toasted Pine Nuts
- Prep time: 15 minutes
- Calories: 700
- 1 350g Pack of Spinach & Ricotta Ravioli
- 1 of Garlic Clove
- 40 g of Sundried Tomato Pieces
- 1⁄2 Cup of Thickened Cream
- 1 Tbsp of Pine Nuts
- 20 g of Parmesan (Shaved)
- 1 Small Bunch of Flatleaf Parsley
- 1 of Spring Onion
- 1 Tbsp of Butter (pantry)
Prepare Ingredients:Put a large pot of salted water on to boil. Finely dice sundried tomatoes. Thinly slice the spring onion. Thinly slice the garlic. Pick parsley leaves, discard stems and roughly chop.
Toast Pine Nuts:Place pine nuts in a pan over low-medium heat. Toast until fragrant and golden brown, stirring continuously, 1-2 minutes. Remove from pan and set aside.
Cook Pasta:Add pasta straight from the packet into the boiling water. Stir gently in the first minute preventing any pasta from sticking to the bottom of the pot. Cook, for about 3-4 minutes, or until done to your liking. Drain thoroughly, reserving 1 cup cooking water.
Make Creamy Sauce:Heat butter in a non-stick fry pan over medium heat until foaming. Add sliced garlic, and spring onion. Gently cook for about 1 minute. Add cream, 1⁄4 cup of reserved pasta water and minced sundried tomatoes. Simmer gently for about 2-3 minutes until sauce reaches coating consistency. Taste and season with cracked pepper and salt.
You Plate It:Add cooked pasta, some parsley and parmesan (reserving a little of both) to pan and gently stir to combine and coat. Divide between bowls and garnish with remaining parsley, parmesan and pine nuts on top. Enjoy!