Farro in a Flash: 'Nduja & Ricotta Linguine
This artisanal fresh pasta takes just a few minutes to cook. While the water boils, fry off some spicy ‘nduja and add a tin of fire-roasted tomatoes for a smoky, arrabiata-style linguine. Stir through a bag of baby spinach and top it off with a dollop of baked ricotta to temper the heat. Delicious!
Ingredients
250g Pasta Vera linguine
125g ricotta
3 tbsp 'nduja
1 tin fire-roasted tomatoes
1/2 bag spinach
1 tsp chilli flakes
Additional:
Handful grated parmesan
Handful fresh basil leaves
Method
Preheat the oven to 180 degrees, and fill a medium sized pot of salted water on a high heat until water is boiling
Put the ricotta into an oven safe dish, sprinkle with chilli flakes, and bake in the oven for 15 mins
Once the water is boiling, add the linguine to the pot and cook until al dente (5-7 minutes)
Heat up a pan to a medium heat and gently fry 3 tablespoons of 'nduja for 2-3 minutes
To the pan, add in 1 tin of fire-roasted tomatoes and simmer for another 5 minutes
Then add 1/2 bag of spinach to the pan and mixed until combine, then add in the linguine
Top the linguine off with baked ricotta, grated parmesan and some fresh basil.
Grab another tin of tomatoes, double the 'nduja and use the full packet of pasta, ricotta and spinach to feed 4!