Conchiglie with ricotta and rocket

SERVES 4

• 350g conchiglie
• 200g ricotta, lightly beaten with a fork
• 500g rocket, roughly chopped
• 3 garlic cloves, peeled and sliced
• 3 tbs torn basil leaves
• 3 fresh red chillies, cut in half lengthways, de-seeded and chopped
• 150g parmesan, freshly grated
• Extra-virgin olive oil

Heat 2tbs of olive oil in a small, thick-bottomed pan. Add the garlic and fry until it begins to colour. Add the basil and half the rocket. Cover, reduce the heat and cook for 2-3 minutes just to wilt the rocket.Put this mixture, including any liquid, into a food processor and pulse-chop. Add half the remaining rocket, the chillies, seasoning and 2 tbs of olive oil. Blend briefly to combine.

Cook the conchiglie in boiling salted water until al dente, then drain, keeping back a little of the pasta water. Add the rocket mixture to the pasta. Lightly stir in the ricotta and the remaining uncooked rocket. Serve with a drizzle of olive oil and the Parmesan.

From “Pasta and Ravioli” by Rose Gray and Ruth Rogers – Available on Amazon.co.uk