Ingredients
- 300 g Organic Rice & Quinoa Fusilli Pasta
- 150 g ricotta cheese (or a mixture of ricotta + goats’ cheese)
- 100 g goats’ cheese, crumbled
- 2 lemons (zest + juice)
- 1tsp Organic minced garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp capers, rinsed
- 3 tbsp pine nuts
- Fresh herbs (e.g. parsley or basil), chopped
- Salt & freshly ground black pepper
- A little pasta cooking water (reserved)
Method
- Bring a large pot of salted water to the boil. Add the fusilli and cook until al dente, (10-12 mins). Reserve about ½ cup of the pasta cooking water, then drain.
- While pasta is cooking, put the pine nuts in a dry pan over medium heat. Stir frequently until they turn golden and fragrant (1–2 minutes). Be careful not to burn them.
- In a mixing bowl, combine ricotta + crumbled goats’ cheese, lemon zest, lemon juice, minced garlic, and olive oil. Stir well until smooth. Season with salt & pepper.
- Return the drained fusilli to the pot (off the heat). Add the cheese-lemon mixture and about ¼ cup of the reserved pasta water. Stir vigorously to coat the pasta, adding more of the reserved water if needed to loosen the sauce and make it silky.
- Gently mix in the rinsed capers.
- Garnish with chopped herbs and pine nuts.