LEMONY GEMELLI PASTA SALAD WITH RICOTTA & ROCKET
Servings: 4-6
Ingredients
500g Gemelli pasta
NOMU Extra Virgin Olive Oil
1 packet fresh rocket (+120g)
150g asparagus tips, blanched
1 cup Italian parsley leaves
200g ricotta cheese, crumbled
Juice and zest of 1 lemon
NOMU Sea Salt and NOMU Black Pepper
Classic vinaigrette (from our Prawn Cocktail recipe), to serve
50g pine nuts, lightly toasted
Directions
Cook the pasta according to the package instructions. Drain, drizzle with a glug of Olive Oil and allow to cool.
To make the salad, place the cooled pasta and rocket on a large serving platter and toss through the asparagus tips, parsley and ricotta cheese. Add the lemon zest, generously squeeze with the lemon juice and toss gently to combine.
Season with Sea Salt and Balck Pepper, drizzle with a classic vinaigrette and sprinkle with the toasted pine nuts to serve.
Tip: Feel free to add hot smoked salmon, smoked chicken breast or crispy bacon if the salad doesn’t need to be vegetarian.
Ingredients
500g Gemelli pasta
NOMU Extra Virgin Olive Oil
1 packet fresh rocket (+120g)
150g asparagus tips, blanched
1 cup Italian parsley leaves
200g ricotta cheese, crumbled
Juice and zest of 1 lemon
NOMU Sea Salt and NOMU Black Pepper
Classic vinaigrette (from our Prawn Cocktail recipe), to serve
50g pine nuts, lightly toasted
Directions
Cook the pasta according to the package instructions. Drain, drizzle with a glug of Olive Oil and allow to cool.
To make the salad, place the cooled pasta and rocket on a large serving platter and toss through the asparagus tips, parsley and ricotta cheese. Add the lemon zest, generously squeeze with the lemon juice and toss gently to combine.
Season with Sea Salt and Balck Pepper, drizzle with a classic vinaigrette and sprinkle with the toasted pine nuts to serve.
Tip: Feel free to add hot smoked salmon, smoked chicken breast or crispy bacon if the salad doesn’t need to be vegetarian.
Ingredients
500g Gemelli pasta
NOMU Extra Virgin Olive Oil
1 packet fresh rocket (+120g)
150g asparagus tips, blanched
1 cup Italian parsley leaves
200g ricotta cheese, crumbled
Juice and zest of 1 lemon
NOMU Sea Salt and NOMU Black Pepper
Classic vinaigrette (from our Prawn Cocktail recipe), to serve
50g pine nuts, lightly toasted
Directions
Cook the pasta according to the package instructions. Drain, drizzle with a glug of Olive Oil and allow to cool.
To make the salad, place the cooled pasta and rocket on a large serving platter and toss through the asparagus tips, parsley and ricotta cheese. Add the lemon zest, generously squeeze with the lemon juice and toss gently to combine.
Season with Sea Salt and Balck Pepper, drizzle with a classic vinaigrette and sprinkle with the toasted pine nuts to serve.
Tip: Feel free to add hot smoked salmon, smoked chicken breast or crispy bacon if the salad doesn’t need to be vegetarian.
Ingredients
500g Gemelli pasta
NOMU Extra Virgin Olive Oil
1 packet fresh rocket (+120g)
150g asparagus tips, blanched
1 cup Italian parsley leaves
200g ricotta cheese, crumbled
Juice and zest of 1 lemon
NOMU Sea Salt and NOMU Black Pepper
Classic vinaigrette (from our Prawn Cocktail recipe), to serve
50g pine nuts, lightly toasted
Directions
Cook the pasta according to the package instructions. Drain, drizzle with a glug of Olive Oil and allow to cool.
To make the salad, place the cooled pasta and rocket on a large serving platter and toss through the asparagus tips, parsley and ricotta cheese. Add the lemon zest, generously squeeze with the lemon juice and toss gently to combine.
Season with Sea Salt and Balck Pepper, drizzle with a classic vinaigrette and sprinkle with the toasted pine nuts to serve.
Tip: Feel free to add hot smoked salmon, smoked chicken breast or crispy bacon if the salad doesn’t need to be vegetarian.
