Servings:
4
Prep time:
10
Cooking time:
15
INGREDIENTS
- - 450 g wholemeal orecchiette
- - 200 g ricotta cheese
- - 100 g Unpeeled Shelled Almonds
- - 1 lemon
- - 1 bunch parsley
- - Extra Virgin Olive Oil
- - Salt
- - pepper
- - sweet paprika
INSTRUCTIONS
- Chop the almonds coarsely. Spread them out in a pan and bake in oven at 180 ° C for 6-7 minutes or until they become crisp and golden, let cool down.
- Boil the orecchiette pasta in slightly salted water for the time indicated on the package, then drain them in a bowl (keep a little cooking water).
- Season the orecchiette with 2-3 tablespoons of oil, the ricotta, the minced parsley, a splash of lemon juice and its previously grated rind, salt, pepper and a sprinkling of sweet paprika. Add the almonds, keeping aside a handful, then divide the dough into the dishes. Then complete with the remaining almonds and a final pinch of pepper and paprika.
