My choice this week and I wanted something super simple.
And this one definitely fits the bill
Ricotta cheese mixed with fresh basil, black olives, and parsley and then added to cooked rigatoni. The only change I made was to add some pasta water to the mxx so it wouldn’t be too dry. I have found that ricotta tends to dry out quickly.
Super Simple. Super Good.
You can check with the other “Hayers” on the Wednesday with Donna Hay Website.
The recipe is on page 148 of Donna’s modern classics Book 1
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