This scrumptious pasta recipe combines creamy ricotta, hearty sun-dried tomatoes, ribbons of tagliatelle, fresh oregano, and lemon zest to make a velvety, flavour-packed meal that you’ll crave again and again!
Sun-dried Tomato Tagliatelle
Ingredients
- 250 g Tagliatelle Pasta
- 20 g Almonds
- 160 g Sun-dried Tomatoes drain
- 200 g Ricotta Cheese
- 5 g Fresh Basil rinse & roughly tear
- 1 Lemon rinse, zest & cut into wedges
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
Instructions
- ALWAYS AL DENTE Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
- LET'S GO NUTS Place the almonds in a pan (large enough for the pasta over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
- SUN-DRIED SAUCE When the pasta is done, place ¾ of the drained sun-dried tomatoes, the ricotta, ¾ of the torn basil, 4 tbsp of olive oil, and 200ml of pasta water in a blender. Blend until smooth and season.
- ALL TOGETHER Return the pan to low heat. Add the ricotta sauce and the cooked pasta. Mix until combined and loosen with the reserved pasta water if too thick. Simmer until heated through and remove from the heat. Add a squeeze of lemon juice, a sweetener (to taste), and seasoning.
- GRANDE GRUB! Make a bed of the creamy pasta. Sprinkle over the remaining sun-dried tomatoes and the toasted almonds. Garnish with the lemon zest and the remaining basil. Side with a lemon wedge. Bellissimo!
