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 fresh ground black pepper
400 g (14 oz) conchiglie
200 g (7 oz) ricotta, lightly beaten with a fork
150 g (5 oz) Parmesan, freshly grated
For six
Wash the rocket and dry in a salad spinner. Divide the quantity into two, and roughly chop one half.
Heat a large, thick-bottomed 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 into 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 pasta in a generous amount of boiling salted water. Drain, return to the pan, and add the rocket sauce. Turn the pasta over gently to coat each shell. Finally, lightly fork in the ricotta and the remaining chopped rocket. Season, and serve with the Parmesan.