Zesty Ricotta and Olive Pasta

Anytime I can add olives to a recipe it’s a winner for me, so this Zesty Ricotta and Olive Pasta is a great pick for a simple pasta.

UNDER 10 MINS

PASTA

VEGETARIAN

Ingredients

• 400g pasta (penne or fusilli work well)
• 250g ricotta cheese
• 1/2 cup pitted olives, chopped
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 2 tbsp olive oil
• zest of 1 lemon
• juice of 1/2 lemon
• 1/2 cup fresh basil leaves, chopped
• grated Parmesan cheese, for serving
• extra virgin olive oil, for drizzling

Instructions

1. In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
2. In a dry pan over medium heat, toast the pine nuts until golden and fragrant, about 2-3 minutes, stirring frequently to prevent burning. Remove from the pan and set aside.
3. In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
4. Remove the pan from the heat, then combine the cooked pasta, ricotta cheese, sautéed garlic, olives, lemon zest, and lemon juice. If the mixture is too thick, add a little pasta cooking water.
5. Stir in the toasted pine nuts and chopped basil. Season with salt and pepper to taste.
6. Drizzle with a little extra virgin olive oil, and sprinkle grated Parmesan cheese over the top.