Hemp and tomato orecchiette

Name: Hemp and tomato orecchiette
Cook time: 20 min
Yield: 2

with basil ricotta and spring greens

Ready in around 20 mins

RECIPE FACT:

Orecchiette are a type of pasta that originates from Puglia, Italy. Their name comes from their shape which resemble little ears.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE ORECCHIETTE:

Once the water is boiling, add the orecchiette and cook for 11-12 mins. Reserve ½ cup of pasta water then drain well into a colander and drizzle with oil to stop from sticking.
2. TO PREPARE THE VEGETABLES:

Slice the artichoke hearts into quarters. Chop the courgettes into 1 cm cubes. Remove the Italian parsley leaves from their stalks and roughly chop. Place a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot add the courgette, season with salt and cook for 2-3 mins. Add the artichokes and cook for 1-2 mins. Add the orecchiette, peas and tomato and hemp sauce to the pan, stir and cook for a further 1-2 mins. Add a little of the reserved pasta water to loosen the sauce.
TO SERVE:

Spoon tomato and hemp orecchiette into bowls. Dollop with basil ricotta and sprinkle with chopped parsley.