SPAGHETTI NESTS WITH RICOTTA AND OLIVES

This dish reminds me of summer, the desire for fresh, light dishes. Plus, it's a great mix of protein, bitter greens like arugula, rich in vitamin C, and healthy fats from olives.

• 360g of traditional spaghetti
• 200g of fresh ricotta
• 100g of Taggiasca olives in oil, pitted
• 40 g of pine nuts
• 35 g of rocket
• Lemon
• Salt
• Extra virgin olive oil

Cook the spaghetti. Blend the olives with the pine nuts, lemon juice, and a ladle of the cooking water. Once the mixture is creamy, add the arugula and blend until you obtain a smooth pesto.

Add the zest of half an unwaxed lemon and a few drops of its juice to the ricotta, along with a pinch of salt and a teaspoon of extra virgin olive oil. Mix until smooth and silky.

Drain the spaghetti, toss with the arugula pesto, and use a spoon and fork to create little nests in which to insert the ricotta flakes. Garnish with a few basil leaves.

Enjoy your meal everyone! If you have any questions about how to cook pasta, write to me. You can find me here: INSTAGRAM | BLOG