Ingredients

Method

• 1 T olive oil
• 250 g rosmarino pasta
• 2 cups chicken or vegetable stock
• sea salt and freshly ground black pepper, to taste
• 1 lemon, zested and juiced
• 2–3 pine nuts, toasted (optional)

Method

Ingredients

Heat the oil in a medium saucepan. Add the rosmarino and stir to toast lightly.

Add the stock and ½ t salt and bring to a simmer. Cover and cook for 20 minutes, or until tender.

Stir in the lemon zest and juice and season to taste. Loosen with a little more stock if necessary.

Sprinkle over the pine nuts before serving.

Cook's note: The lemon really works wonders here and the nuts add texture and flavour. It’s great with the roast vegetables, ricotta and dressing.