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 | Fresh Fruit and Vegetable |
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Ditalini with Borage |
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| | Ingredients: (serving size: 4) | • Wild borage or spinach 800g, thoroughly washed
• Extra virgin olive oil ½ cup
• Small onion 1, finely chopped
• Ditalini or other short tube pasta 400g
• Fresh sheep's milk ricotta (optional) 4 tablespoons
• Freshly grated parmesan or mild pecorino cheese 1 cup | | | Method: | 1. Bring water to boil in a medium-sized stockpot. Add the borage, a bit of salt and cook until the stems are
tender, about 5 minutes. Scoop the borage into a bowl, retaining the water, and finely chop with a knife.
2. Warm 4 tablespoons of olive oil in a medium-sized pan and cook the onion with two spoonfuls of borage water until soft, about 5 minutes. Throw in the borage and sauté over medium heat for about 3 minutes.
3. Add more water to stockpot and bring to the boil. Drop in the pasta, adjust the salt and cook until al dente according to package directions and drain.
4. Mix the pasta with the borage in a serving bowl, blend in the ricotta if using, a couple of spoonfuls of grated cheese and a drizzle more olive oil if necessary. Mix well and serve immediately. |
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