A quick plant based starter or side which is as bright in flavor as it is to the eye.
Prep the below ingredients and have them all ready. This dish happens fast and you don’t want to get caught out.
- 1 portion of Rose Petal Pasta
- 1.5 cups of arugula
- 1 crook neck squash, cubed
- 2 garlic cloves sliced
- 1 small shallot sliced
- Almond Ricotta
- 1/4 cup Dolin Vermouth / white wine / water / stock
- Olive oil
- kosher salt + ground pepper
Set a pot of salted water to boil for the pasta.
In a skillet, begin to sauté the shallots and garlic in the olive oil, keeping the heat low. When they are soft, add the liquid (vermouth, water etc) and let it cook down until there is a whisper of liquid.
When the water us a rolling boil, add the pasta and stir to make sure it’s not stuck together. Cook for 4 mins from frozen, around 2-3 if fresh.
Add the squash to the skillet and stir to lightly sauté and steam in the pan. Season lightly with salt.
Add a little of the pasta water and a little of the ricotta to the skillet to start building the creaminess of the sauce. Add a small handful of the arugula to soften and check the sauce for seasoning. Add a little more of the pasta water if the sauce is getting thick.
When the pasta is ready (it’s bobbing on the surface of the water and has a soft silk bite to it), gently add it to the skillet with a slotted spoon. Gently stir the pasta into the sauce so as to not break the shape. Add a little more water and ricotta and on a medium heat thicken the sauce. Check the seasoning again and adjust if needed.
Keep adding a little water and ricotta until the sauce is how you want it. Keep on a low heat and quickly chop the fresh mint leaves. If you do this in advance them will bruise so best to do it at the last minute.
One final check of the seasoning and plate (or bowl) up and add more of the arugula on top with a sprinkle of the fresh mint.
Serves 2 as a small starter.