Ricotta, rocket and parsley on pappardelle

Ingredients

350 g	Dried pappardelle (Main)
2 Tbsp	Extra virgin olive oil, plus a little extra for drizzling
200 g	Ricotta cheese, torn into rough pieces (Main)
4 handfuls	Rocket, roughly chopped (Main)
2 handfuls	Flat leaf parsley leaves, roughly chopped (Main)
4 servings	Freshly grated parmesan cheese

Directions

1. Bring a large saucepan of water to the boil, salt then add the pappardelle. Cook according to the packet instructions or until al dente. Drain, reserving a little of the cooking water.
2. Roughly mix together the oil, ricotta, rocket and parsley.
3. Place the drained pappardelle in a serving bowl, add the ricotta mix with a little of the reserved cooking water to moisten, if necessary. Gently toss to combine. Season then top with the parmesan and drizzle with a little extra oil. Serve straightaway.

See more of Kathy's simple dinner recipes

• Vegetable frittata
• Warm vegetable and Kiwi quinoa salad with preserved lemon dressing