Lemon-butter pasta shells with spring greens, ricotta and pangrattato

Melanie Johnson

Ingredients 300g large pasta shells1 clove garlic, grated200g spring greens, finely sliced250g ricotta cheese1 lemon, zest of50g Parmesan, grated¼tspn nutmeg, grated50g unsalted butter2 cloves garlic, grated200ml chicken or vegetable stock100ml double cream1 lemon, juice and zest of75g grated Parmesan50g breadcrumbs1 clove garlic, grated½ lemon, zest of A handful of fresh parsley Method 1. Bring a large pan of salted water to a boil and cook the pasta shells until al dente. Lay them out on a clean tea towel to dry. 2. Add the garlic to a splash of olive oil in a frying pan and cook for a couple of minutes, then stir in the spring greens. Heat for a couple of minutes to wilt before setting aside to cool. Mix the spring greens with the ricotta, lemon zest,…

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Country Life (Digital) - 1 Issue, March 26, 2025

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