This is a super easy mid week dinner and a great way to use up a lot herbs quickly if they are starting to age. Its fresh, light and comforting. It is as delicious cold the next day for pack lunch. You can choose to make your own pasta, or buy some from the store, time depending either is fine.
Ricotta, black olive & fresh herb pasta
- 300g fresh ricotta
- 1/2 cup black olives, pitted
- 3/4 cup (or equal amounts) finely chopped fresh herbs (for this I used flat leaf parsley, mint & dill but feel free to mix & match)
- juice & zest of 1 lemon
- 4 spring onions, finely diced
- 1 red chilli, finely chopped
- drizzle of olive oil
In a mixing bowl, combine the black olives, herbs, juice & zest of the lemon, a pinch of salt drizzle of olive oil.
Cook the pasta, then toss through herbs, chunks of ricotta and toss to combine.
Finish with another drizzle of oil.