WITH ASPARAGUS, SPINACH, SULTANAS AND RICOTTA SAUCE
- Total Fat
- Total Carbohydrates
Fresh asparagus is the star of this dish, which pairs perfectly with the gentle taste of Ricotta pasta sauce.
- 350g Barilla Orecchiette
- 1 jar Barilla Ricotta sauce
- 1/2 onion, finely chopped
- 2 bunches of asparagus, chopped and tips kept separate
- 1 bunch English spinach, roughly chopped
- 1/3 cup of sultanas
- 60g salted Ricotta, grated
- Extra Virgin Olive oil
- Rock salt, for pasta water
- Sea salt and pepper, to taste
1 TO STARTBring a large pot of water to the boil and add salt.
2 COOK THE PASTADrop the Orecchiette into the water and stir and cook according to the instructions on the pack.
3 COOK THE VEGETABLES
Meanwhile, in a large fry pan, heat a little oil. When hot, cook the onions until golden, then add the asparagus (not the tips) and cook for 2 to 3 minutes. Season with salt and pepper, to taste. Add spinach and sultanas and cook for 2 to 3 minutes, then add the Barilla Ricotta sauce and bring to a simmer.
4 COOK THE ASPARAGUS TIPSA few minutes before draining the pasta, add the asparagus tips to the water.
5 COMBINE AND SERVEDrain the pasta one minute before the suggested time and toss it into the sauce with half a cup of cooking water to allow the pasta to finish cooking in the pan. Serve with salted Ricotta and a drizzle of Extra Virgin Olive oil.