Orecchiette with asparagus, spinach, sultanas and ricotta sauce

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How to make Orecchiette with asparagus, spinach, sultanas and ricotta sauce

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 350g Barilla Orecchiette
  • 1 jar Barilla ricotta sauce
  • 1/2 onion, finely chopped
  • 2 bunches of asparagus, chopped and tips kept separate
  • 1 bunch English spinach, roughly chopped
  • 1/3 cup of sultanas
  • 60g salted ricotta, grated
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste

Method

  • Step 1 In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
  • Step 2 Drop the Barilla orecchiette into the water and stir. Cook according to the instructions on the pack.
  • Step 3 Meanwhile, in a large fry pan, heat a little oil. When hot, cook the onions until golden, then add the asparagus (without the tips) and cook for 2 to 3 minutes. Season with salt and pepper, to taste.
  • Step 4 Add spinach and sultanas and cook for 2 to 3 minutes, then add the Barilla ricotta sauce and bring to a simmer.
  • Step 5 A few minutes before draining the pasta, add the asparagus tips to the water.
  • Step 6 Drain the pasta 1 minute before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
  • Step 7 Serve with salted Ricotta and a drizzle of extra virgin olive oil.

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