A pasta salad fit for a heatwave. Tossed with juicy tomatoes and creamy ricotta, this one is a packed lunch winner.
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Serves
4
Tomato
Garlic
Lemon
Casarecce
Ricotta
Parmesan
Dill
Salt
Black Pepper
Olive Oil
Serves
4
Tomato
Garlic
Lemon
Casarecce
Ricotta
Parmesan
Dill
Salt
Black Pepper
Olive Oil
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop your tomatoes, then add them to a bowl. Grate in your garlic clove and lemon zest, then add the juice of ½ your lemon, 2 tbsp olive oil and a pinch of salt. Leave them to sit at room temperature.
Step 2.
Bring a large pan of water to a boil. Salt it well.
Step 3.
Pour your pasta into your water and cook it until al dente.
Step 4.
Meanwhile, finely chop your dill.
Step 5.
Add your ricotta to a bowl along with 2 tbsp olive oil and then grate in your parmesan. Give it a good whisk until it is totally smooth.
Step 6.
When your pasta is cooked, add a ladle of your pasta water to the ricotta mix, and whisk until it comes together.
Step 7.
Drain your pasta, then combine with your ricotta, tomatoes and herbs. Give it a good mix.
Step 8.
Divide between your Tupperware containers and top with a crack of black pepper in each. Once they've cooled a bit, box up and pop in the fridge.
These will keep for up to 3 days in the fridge.
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