pasta with garlic crumbs, lemon and ricotta

  • 200g (7 oz) dried wholemeal (whole-wheat) spaghetti or linguine
  • 2 tablespoons Cobram Estate Robust flavoured extra virgin olive oil, plus extra for drizzling
  • 2 cloves garlic, sliced
  • 2 slices sourdough bread, torn into small pieces (crusts on)
  • 1 tablespoon shredded lemon rind
  • 4 white anchovy fillets, finely chopped (optional)
  • ¼ cup (6g/¼ oz) torn flat-leaf parsley leaves
  • 30g (1 oz) wild rocket (arugula) leaves
  • ½ cup (120g/4¼ oz) fresh ricotta
  • finely grated parmesan and lemon wedges (optional), to serve
  1. Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain and set aside.
  2. Return saucepan to medium-low heat. Add the oil, garlic and bread and toss until golden. Add lemon rind, anchovy, pasta, parsley and rocket and toss to coat.
  3. To serve, divide pasta between bowls and top with ricotta. Drizzle with extra oil, sprinkle with parmesan and serve with lemon wedges, if you like. Serves 2

Photography: Con Poulos

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