Recipes extracted from Everyday Fresh by Donna Hay.
Published by HarperCollins, RRP $50.00.
Photography: Con Poulos
Recipes and styling: Donna Hay
Ingredients
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200g (7 oz) dried wholemeal (whole-wheat) spaghetti or linguine
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2 tablespoons extra virgin olive oil, plus extra for drizzling
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2 cloves garlic, sliced
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2 slices sourdough bread, torn into small pieces (crusts on)
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1 tablespoon shredded lemon rind
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4 white anchovy fillets, finely chopped (optional)
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¼ cup (6g/¼ oz) torn flat-leaf parsley leaves
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30g (1 oz) wild rocket (arugula) leaves
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½ cup (120g/4¼ oz) fresh ricotta
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Finely grated parmesan and lemon wedges (optional), to serve
- Recipe serves 2
Method
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Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain and set aside.
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Return saucepan to medium-low heat. Add the oil, garlic and bread and toss until golden. Add lemon rind, anchovy, pasta, parsley and rocket and toss to coat.
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To serve, divide pasta between bowls and top with ricotta. Drizzle with extra oil, sprinkle with parmesan and serve with lemon wedges, if you like.
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