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Fettuccine with Mint Pesto and Ricotta
10 minutes
2-3
A fresh bright and summery twist on pesto pasta.
Ingredients
Pasta Vera Fettuccine -1/2 pack (250g)
Pasta Vera Pesto – 1/2 tub (100g)
1 handful fresh mint leaves
1/2 cup fresh ricotta cheese
Parmesan cheese – freshly grated to garnish
1 handful toasted pine nuts – optional to garnish
Method
Put a pot of salted water on to boil for the pasta.
Rinse the mint, pat it dry, and finely chop it. Mix the chopped mint into the pesto.
Cook the pasta until al dente, following the package instructions. Before draining, reserve about 1 cup of the pasta cooking water.
Place the ricotta in a bowl. Mix it with a little of the reserved pasta cooking water until smooth and creamy. Set aside.
In a large bowl, combine the drained pasta with the mint pesto. Add some of the reserved pasta water to adjust the consistency if needed.
Spoon some creamed ricotta onto the bottom of each serving bowl or plate. Top with the mint pesto pasta and season with salt to taste.
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