Need something easy for a mid-week dinner? Well, here you have it. It doesn’t get much simpler than this. I encourage you to buy whole nutmeg and freshly grate it, as the flavour is so much better than pre-ground nutmeg. This simple white sauce is a useful base to have in your tool kit for other dishes. For example, it could substitute as a quick white sauce for a lasagne.
I couldn’t stop eating this as it was so tasty. It's sure to be a crowd pleaser. Enjoy.
Serves: 4-6 Takes: 20 minutes
500g orecchiette pasta
375g smooth ricotta
50g crumbly feta
50g parmesan, finely grated
¼ bunch of basil, leaves picked
2 cups of frozen peas
½ fresh nutmeg, finely grated
Zest and juice of 1 lemon
Salt and pepper
1. Bring a large pot of heavily salted water to the boil and cook the orecchiette until just before al dente. Drain the pasta, reserving 1-2 cups of the pasta water.
2. In a large pan combine the smooth ricotta, nutmeg, lemon zest, lemon juice, parmesan and half a cup of pasta water.
3. Put the pan on the stove over a medium heat and add the pasta. Add more pasta water for your preferred consistency and mix in the peas.
4. When the pasta is cooked through, remove from the stove. Crumble over the feta, add squeeze of lemon, a drizzle of olive oil and another grating of nutmeg.
5. Season with salt and pepper then garnish with the freshly picked basil leaves.