Chard, Lemon & Ricotta Pasta
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Total: 25 mins
Tasting notes: chilli, lemon & garlic spiked ricotta is folded though tender pasta shells with earthy green chard, sweet popping cherry tomatoes and finished with a handful of cruncy toasted almonds
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Ingredients you'll need
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Fill and boil your kettle. Set your grill to a medium-high temperature. Line a large baking tray with foil.

  • 2.

    Trim the dry ends from the chard. Thinly slice the stalk ends and roughly chop the leaves. Peel and finely grate or crush the garlic.

  • 3.

    Pour the hot water from the kettle into a large pan and bring back up to a bubble. Add a good pinch of salt. Tip in the chifferini pasta and simmer for 8-9 mins till the pasta is al dente (soft with a slight bite). Drain, reserving a cupful of the cooking water and set to one side.

  • 4.

    Tumble the cherry tomatoes on to the foil lined tray and sprinkle with a little salt. Slide under the grill for 6-8 mins till they are blistered and beginning to burst. Remove from under the grill and set aside.

  • 5.

    While the pasta is cooking, spoon the ricotta in to a medium bowl. Finely grate in the zest from the lemon. Squeeze in the juice from half. Finely chop the chilli, flicking out the seeds for less heat. Add to the bowl with a good pinch of salt and pepper. Mix well and set to one side.

  • 6.

    Place a large frying pan on a medium heat. Pour in 1 tbsp oil to the pan and add the chard and crushed garlic. Cook for 3 mins till the chard is wilting. Turn off the heat.

  • 7.

    Drain the pasta if you haven’t yet done so, reserving a cupful of cooking water. Tip the cooked pasta into the pan with the chard, turning the heat to a medium-low setting. Dot in the ricotta mix and trickle in a little the pasta water to loosen the mix. Add most of the grilled tomatoes and gently stir through. Taste and add more salt, pepper or lemon juice if you think it needs it.

  • 8.

    Serve the pasta on warm plates, dot over the remaining tomatoes and scatter over the flaked almonds.

  • 9.

    Adding Flavour^ If you want to add an extra layer of flavour to your pasta, toast the flaked almonds in a clean, dry frying pan for 2-3 mins till just browned and nutty smelling. The toasted nuts will have an extra richness that will pair deliciously with the pasta

  • 10.

    Love Your Leftovers^ The pasta will keep for up to 3 days in the fridge in airtight tubs. Divide the pasta between the tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.

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