CREAMY RICOTTA SAUCE, WALNUTS & POMEGRANATE TAGLIATELLE

By Memi Kiritsi

@thebelly_rules

The pomegranate was originally described throughout the Mediterranean region. Pomegranate seeds, called arils, are the part of the fruit that most people eat. Those tart arils may be just what you need to add a punch of flavor to everything from your salad to your water. This pasta recipe is a refreshingly sweet and slightly smoky in flavor dish, perfect for Festive and Christmas Feast. Pair best with a bottle of Cabernet wine with blackberry and dark plum aromas.

Serves: 4
Takes: 45 minutes

Ingredients

300g tagliatelle
50g walnuts
2 garlic cloves, grated
130g ricotta
15g Parmesan
1 lemon, zested & juiced
2 tbsp olive oil
15g fresh basil leaves
80g pomegranate, deseeded
150g chorizo, diced
2 tbsp panko

Instructions

Bring a pot of salted water to a boil. Add the pasta and boil until al dente. Drain, reserving 100ml cooking water, and set aside.
Place a small pan, over medium heat, add the chorizo and cook for a minute until crispy. Set aside.
Toast the walnuts in a dry frying pan. Leave to cool for a few minutes and then blitz in a blender or food processor.
Add the texture into a bowl and mix in the chorizo, garlic, ricotta, lemon juice and half the zest.
Pour in the pasta water and mix well until you have a smooth, silky sauce. Then, toss with the pasta and Parmesan to coat.
Season with salt and pepper, drizzle with some olive oil and stir through some basil leaves and pomegranate seeds.
Serve garnished with the remaining basil leaves, lemon zest, pomegranate seeds, fresh grated pepper, panko and more Parmesan if you prefer.