Again it says in the cooking instructions that this would take 10 minutes. And again I’m puzzeled how they clock this time. Working on the rocket leaves alone took me 10 mins. Or then we’re just bloody beginners, that holds true anyway. This time this is less a sauce more some kind of paste that you mix with pasta, the instructions recommend Penne or Fusilli (those butterfly looking ones), we had Linguine, our favorite ones.
Ingredients (for 4 people, 125kcal/portion)
- 50g rocket salad
- 1 clove of garlic
- 50g parmesan shavings
- 100g ricotta cheese
- 1ts olive oil
- salt
- a dash of chili powder
How to prepare
First, pick the rocket leaves, wash and dry those. Then chop them into as small as possible and put them in a bowl (a great hint from the queen: put the leaves into a tea cup and use a pair of kitchen scissors to cut them, they’ll get very small very quickly!). Press the clove of garlic to it.
Secondly, add the parmesan shavings and ricotta cheese. Mix it well through. Adjust the taste with olive oil, salt and chili powder.
Finally put the freshly cooked pasta into a pre-heated serving bowl, mix it with the rocket cheese paste and voilà!
Today’s training: 27km long slow (well in 4:42min/km)
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