Spaghetti with rocket, chilli and ricotta

Photo: supplied

INGREDIENTS

200g rocket, plus extra small leaves, for garnishing

3 cloves garlic

100ml extra virgin olive oil

¼ teaspoon dried chilli flakes, or to taste 1 cup flat-leaf parsley leaves

400g dried spaghetti 200g ricotta cheese

sea salt and freshly ground black pepper

1 cup (80g) finely grated parmesan cheese squeeze of lemon juice

HOW TO MAKE IT

1. Rinse the rocket and shake to remove most of the water. Peel and crush the garlic.Heat two tablespoons of the oliveoil in a medium frying pan over medium heat. Add the garlic and chilli flakes, and fry for 1 minute. Add half the rocket and all the parsley, and cook, turning, for 2-3 minutes until wilted.

2. Meanwhile, bring a large saucepan of water to the boil. Tip the greens mixture and any cooking liquid into a food processor, add the ricotta, the remaining olive oil and half the remaining rocket, and blend to a smooth sauce. Season well with salt and pepper.

3. Salt the boiling water well and add the pasta. Cook according to the instructions  on the packet until al dente, then drain,reserving 1cup (250ml) of the pasta water.

4. Return the pasta to the pan and add the sauce, the remaining rocket and half the parmesan. Toss to combine, adding enough of the reserved pasta water to loosen the sauce. Taste and season with salt and pepper.

5. Divide among serving bowls, squeeze over a little lemon juice and scatter over the small rocket leaves and the remaining parmesan.