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Ingredients:
Recipe for 1 person:
- 100-120g spaghetti
- a handful of green beans
- 3-4 tablespoons of ricotta
- Capers
- Garlic
- lime
- Lemon (both organic quality)
- olive oil
- Salt pepper
- Pine nuts
Steps:
- Wash the lemon and lime in hot water
- Grate the peel thinly with a zest grater, mix with ricotta and a little olive oil.
- Squeeze in the juice of half a lemon and lime, season with salt and garlic (or leave it out).
- Boil plenty of water for the spaghetti and only add salt when the water boils
- Clean the beans and cut them in half lengthways
- At the same time, dry capers (approx. 1-2 tablespoons) on kitchen paper
- Roast them in the pan with a little olive oil and also roast the pine nuts (but without oil).
- When the water is boiling, add the spaghetti and add the beans about 5 minutes before the end of cooking, cook until al dente, save some of the cooking water when draining
- Add the ricotta mixture plus a little pasta water to the spaghetti
- Serve with capers and pine nuts
- This is what summer tastes like!!