Caramelised shallots and creamy ricotta make a quick, light but indulgent pasta supper for two. The crisp parmesan and breadcrumb topping is the secret weapon in this genius recipe.
Ingreadient
- 12 shallots, peeled
- olive oil
- 2 tsp brown sugar
- 2 sprigs thyme
- 2 tbsp breadcrumbs
- (or vegetarian alternative) 1 tsp parmesan
- 200g linguine
- 250g tub ricotta, or the equivalent slice of a large one
Direction
- Halve the shallots and cook in a little oil for about 5 minutes. add the brown sugar and thyme and keep cooking and stirring until the shallots are tender and caramelised.
- Toast the breadcrumbs in a dry frying pan until brown, stir through the parmesan. cook the linguine to packet instructions then tip into the pan. Add the shallots and toss.
- Divide into bowls then add ricotta in blobs and sprinkle on the parmesan mix.
