Ingredients

Method

• 400 g organic spaghetti
• Basil leaves, to garnish
• Pine nuts, toasted, to garnish
• Parmesan, grated, for serving
• For the ricotta-basil pesto, pound together:
• 1 x 250-300 g tub ricotta
• 30 g basil leaves, tough stalks discarded
• ½ cup grated Parmesan
• 2 T pine nuts, toasted
• 1 clove garlic, crushed
• 3 T olive oil
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Bring a saucepan of water to the boil, add the pasta and cook until al dente. Serve the hot pasta with the sauce, at room temperature (if necessary, loosen with a little hot pasta water). Check seasoning, sprinkle with basil leaves and toasted pine nuts and pass around Parmesan at the table.

Cook’s notes: This easy pesto is also good on baked potatoes, as a filling in omelettes and pushed under the skin of chicken breasts before roasting.