serves
4-6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 500 g rigatoni
- ¾ cup ricotta cheese
- A pinch chilli flakes
For the sauce
- 1 large bunch Tuscan kale or silverbeet, stemmed (about 5 cups)
- 160 g baby spinach leaves
- 3 garlic cloves
- 50 g parmesan cheese (or pecorino Romano cheese), grated
- ¼ cup (60 ml) olive oil, plus extra to serve
- 2 tsp grated lemon zest, plus juice for serving
- ½ tsp salt
Instructions
- To make the sauce, bring a large saucepan of salted water to the boil. Add the kale to the simmering water and cook until it softens and turns bright green. Add the baby spinach and garlic cloves to the water and cook until wilted. Use a large slotted spoon to transfer the greens and garlic to a colander. Place underneath cool, running water, then gently squeeze out any excess water.
- Return the saucepan of water to the boil and cook the pasta according to the package directions. Before draining, reserve 1 cup pasta water.
- While the pasta is cooking, combine the blanched greens and garlic cloves in a food processor with the remaining ingredients for the sauce. Add a splash of pasta water to help thin out the consistency of the pesto, if it’s too thick.
- Divide the green rigatoni between bowls and spoon over some ricotta. Sprinkle with chilli flakes and squeeze over some fresh lemon juice. Drizzle with a little olive oil and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
