Name: Spelt fettuccine with herbed ricotta, chilli and pine nuts
Yield: 4
Ingredients: 400 gm spelt fettuccine (see note); 90 ml extra-virgin olive oil; ¼ Spanish onion, thinly sliced; 1 garlic clove, thinly sliced; ½ long red chilli, finely chopped; Juice of 1½ lemons, or to taste; 2 tbsp each coarsely chopped oregano and flat-leaf parsley; 50 gm pine nuts, roasted; Herbed ricotta; 100 gm firm ricotta; 30 gm finely grated parmesan; 1 tbsp each finely chopped oregano and flat-leaf parsley; 1 tsp finely chopped thyme; Finely grated rind of 1 lemon

Ingredients

400 gm spelt fettuccine (see note)

90 ml extra-virgin olive oil

¼ Spanish onion, thinly sliced

1 garlic clove, thinly sliced

½ long red chilli, finely chopped

Juice of 1½ lemons, or to taste

2 tbsp each coarsely chopped oregano and flat-leaf parsley

50 gm pine nuts, roasted

Herbed ricotta

100 gm firm ricotta

30 gm finely grated parmesan

1 tbsp each finely chopped oregano and flat-leaf parsley

1 tsp finely chopped thyme

Finely grated rind of 1 lemon

Method

Main

1.For herbed ricotta, mix ingredients in a bowl to combine, season to taste, set aside.

2.Cook pasta in a large saucepan of boiling salted water until al dente (5-6 minutes), drain (reserve 80ml cooking water), then return pasta and reserved water to pan.

3.Meanwhile, heat oil in a small saucepan over medium-high heat, add onion, garlic and chilli, sauté until tender (3-4 minutes), remove from heat and add lemon juice. Add to pasta with herbs and pine nuts, toss to coat well, dollop with herbed ricotta and serve hot.