Pepper & Garlic Fettucine with Ricotta

Posted for Jillian! 

Last night I cooked a pasta dish from my new Donna Hay cookbook, it was simple and delicious!

We had it with cooked sliced ham, cranberry and muscat jelly and a glass of red wine (which goes without saying).

It took about 15 minutes to cook and was very cost effective, approx $8 and we had it leftover for lunch today.

400g fettucine (I used fresh but dried would be fine)
40g butter
4 gloves garlic (sliced)
1 1/2 tsp cracked black pepper
1 cup torn basil leaves
1 1/4 cups (250g) fresh ricotta
finely grated parmesan to serve

Cook pasta in large saucepan of salted boiling water until al dente. Drain and keep warm.
Add the butter, garlic and pepper and cook for 2 mins or until fragrant.
Return pasta to pan and toss to coat.
Stir through the basil and serve in dish or individual plates.
Top with ricotta and parmesan.
Serves 4.



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