Recipe & photography by Ed Barrow.
Ingredients
- 30g of salted butter
- 1 small white onion, finely chopped
- 100ml of single cream
- 2 large tbsp of ricotta
- 30g of finely grated Parmesan
- 100g of baby spinach leaves
- 1 lemon, juice only
- 150g of Northern Pasta Co Fusilli
- 50g of fresh white breadcrumbs
- 50g of grated mozzarella
Method
Start by placing a large pan of well salted water on to boil for the pasta.
In a sauté or frying pan add the butter and place on a medium low heat. Once melted add the onion and fry for 4-5 minutes until softened and translucent. Add the cream, ricotta and Parmesan. Leave to gently simmer and for the ricotta to melt into the cream. Then add the spinach and a good squeeze of lemon juice before seasoning with salt and pepper. Bring to a gentle simmer before turning off and leaving to one side.
Add the fusilli to the boiling water and cook for 7 minutes until al-dente.
Preheat the grill to medium high.
In a small bowl mix the breadcrumbs and mozzarella together and season with salt and pepper.
Once the fusilli is cooked drain and add to back into the pan. Add in the sauce and mix well before pouring into an oven proof dish. Spoon over the cheese and breadcrumbs before placing under the grill for 4-5 minutes or until golden and bubbling on top. Serve immediately.
