Orzo Pasta with Courgettes, Ricotta & Pine Nuts
Posted on Thursday 05 September 2019 by Jojo
- 175g Orzo Pasta
- Extra virgin olive oil for drizzling
- 2 small courgettes, sliced on the diagonal, 5mm thick
- 1 tbsp olive oil
- 120g Ricotta cheese
- 1 Lemon, zest, finely grated, and a squeeze of juice
- 30g pine nuts
- ½ x 25g pack fresh basil
- Parmesan shavings to serve
Toss the courgettes in the olive oil and season. Heat a griddle pan over a high heat and cook the courgettes for a minute or two each side until tender.
Cook the orzo pasta in boiling salted water for 7-8 minutes until just tender. Drain and return to the pan with a splash of the cooking water and a drizzle of extra virgin olive oil.
Tip the courgettes into a serving bowl and add the ricotta, lemon zest and juice and the cooked pasta. Toss well to combine and drizzle with more extra virgin olive oil. Season well.
In a small pan, dry fry the pine nuts over a low heat until lightly golden. Add to the pasta with a handful of fresh basil leaves and serve with shavings of Parmigiano Reggiano.