In my humble opinion, there is nothing more delicious than crunchy pasta. You know, the crunchy edges of a lasagne we all fight over. This delicious, crunchy chewy goodness has been sitting in the back of my mind over the last few months and yesterday, when a long awaited storm came rolling in with dark and ominous clouds filled with rain ready to burst, I knew it was time to get in the kitchen to make a pasta dish I have been thinking about for months.
I love one-pan baked pasta recipes, they're so quick and easy to make but I wanted to create something a little bit different. This baked pasta has all the things I love - fresh basil pesto, creamy zingy lemon ricotta, and of course, crunchy pasta. To top it all off, for extra crunch I added toasted pine nuts, grated parmesan and pecorino cheese, and breadcrumbs on top of the pasta shells. My Crunchy Lemon Ricotta Baked Pasta is so creamy, and crunchy, and fresh, and zingy. It's a cosy meal for the cooler months, but even better in the warmer months when we can sit outside surrounded by our native garden. Instead of sitting at our table indoors, I decided to spoil the boys and create a beautiful tablescape for our alfresco lunch outside. Read on for the recipe and enjoy!
Remove from the oven and serve straight away. Enjoy with a glass of wine!
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