Spaghetti con rucola e ricotta

Spaghetti with rocket and ricotta

For 6 as a starter

1 kg (2.1/4 lb) rocket leaves

100 ml (3.1/2 fl oz) extra virgin olive oil

3 garlic cloves, peeled and roughly chopped

4 tablespoons fresh basil leaves, torn into pieces

2 fresh red chillies, seeded and chopped

Maldon salt and freshly ground black pepper

400 g (14 oz) spaghetti

200 g (7 oz) ricotta, lightly beaten with a fork

150 g (5 oz) Parmesan, grated

Wash the rocket and dry in a salad spinner. Divide the quantity in half, and roughly chop one of these halves.

Heat a large saucepan and add 2 tablespoons of the oil. Gently fry the garlic until it begins to turn gold, then add the torn-up basil leaves and the whole rocket leaves. Put on the lid and let the rocket wilt – this takes 2–3 minutes. Put the hot wilted rocket and any liquid in the pan in a food processor and pulse-chop. Add half of the chopped rocket and blend again to combine. Stir in the chilli, salt, pepper and the remaining olive oil.

Cook the spaghetti in plenty of boiling salted water. Drain, return to the pan, and add the rocket sauce. Turn the pasta over gently to coat each strand. Finally, lightly fork in the ricotta and the remaining chopped rocket. Season, and serve with the Parmesan.