Lemon Ricotta Pasta Salad
For a recipe with so few ingredients, this pasta salad packs a punch. The bright, lemony ricotta and the sweetness and crunch of walnuts pair perfectly with the bitter radicchio and the freshness of parsley and spinach, creating a simple yet flavourful affair that’s lifted by a classic and dependable balsamic dressing. It’s a minimalist’s dream.
Ingredients 16
Pasta Salad
300 g dry pasta
125 g ricotta
1 lemon, juice and zest
1 garlic clove, microplaned
50 g parmesan cheese
1⁄2 fennel bulb, sliced paper thin, some fronds reserved
2 handfuls radicchio, large, leaves torn
2 handfuls flat-leaf parsley, large, chiffonade
1 cup walnut, toasted
chilli flakes, to serve
Dressing
1⁄4 cup balsamic vinegar
1 French shallot, very finely diced
1⁄2 cup extra-virgin olive oil
1 tbsp Dijon mustard
1 tsp maple syrup
1 tsp salt flakes
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Method 5
Put the and in a jar and set aside for 5–15 minutes to mellow its raw, sharp taste. Add the , , , and , screw on the lid and shake until well combined.
Bring a large saucepan of water to a boil. Add the and cook according to the directions on the packet. Drain and shake dry, then toss with half of the balsamic dressing. Set aside to cool.
Combine the with the , and the . Set aside.
Add the to the cooled, dressed and stir to combine. Add the , , most of the , and most of the to the pasta and stir to combine.
Place half the in a serving dish. Dot with teaspoons of and then top with the remaining pasta and ricotta. Top with the remaining , remaining , and reserved fennel fronds, add chilli flakes to taste, then drizzle with the remaining balsamic dressing.
Jessica Prescott's tips
This also works well with halved grape tomatoes, olives, capers.
