spinach and ricotta pasta salad
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spinach and ricotta pasta salad
  • 400g orecchiette or farfelle
  • 1 cup (200g) ricotta, crumbled
  • 85g baby spinach leaves
  • ⅓ cup (50g) toasted pine nuts
  • ½ cup (40g) finely grated parmesan
  • ½ cup shredded basil leaves
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated lemon rind
  • lemon wedges, to serve