This is a meal with minimal prep time or cooking time the method may look long although it flows very well. The fresh flavour of the basil works this minimal sauce pasta into a delightful light treat. Could be enjoyed with a New Zealand sauvignon blanc, a perfect crisp companion to the cheeses in this recipe.
Generally serves 4 but the meal can serve more and is the quantities are mostly measured by eye so adjust to taste.
Ingredients: 1 packet of pasta (500 grams pref. bucatini)
1 bunch basil
1 bunch of Rocket
100 grams of semi dried tomatoes
50 grams of pine nuts
150 grams of feta (preferably persian or softer type)
100 grams of ricotta
50 grams of finely grated parmesan
2 lemons (juicy)
Olive oil
pepper
100 grams prosciutto or pancetta in thick slices
Method
Cook Pasta.
Juice Lemons pour liquid into large bowl will eventually mix most ingredients into this bowl. Do not dispose of lemons.
Mix all three cheese's in with lemon juice.
Chop or pull apart basil dispose of stems add to bowl, save a couple of leaves for garnish.
Add 3 tablespoons of Olive oil into mixing bowl, Optional may use 1 tablespoon of oil in Semi dried tomato container.
Cut the prosciutto as thick as two matchsticks brown on medium heat in fry pan and add to bowl.
Use prosciutto pan and lightly brown pine nuts and add to bowl(remember that a couple of seconds and they can be ruined).
Drain Pasta and sit till warm.
Finely zest 1 lemon and add to mixture
Use fork to turn and combine the ingredients in bowl.
Add pasta to bowl and turn till past is coated in the mixture
Divide the rocket to each plate creating a bedding for a stack.
Chop semi dried tomatoes into quarters and place on top of the bed of rocket.
Use tongs to pick out a large scoop of the pasta mix, place on top of the salad bedding.
Garnish with a basil leaf or two and the zest of the remaining lemon.
Enjoy
