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How to make Angel hair pasta with ricotta, spinach and artichoke

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

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

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.