Spring onions aren’t just for garnishing. They have a lovely flavour that is both fresh and full-bodied, and they make a great base for this creamy but light spring pasta. Ingredients 500g fettuccini 50ml olive oil 5 spring onions, finely sliced 2 cloves garlic, sliced 120g baby spinach leaves 250g soft ricotta 1⁄2 cup freshly grated parmesan, plus extra to serve 1 cup loosely packed basil leaves freshly ground black pepper, to serve Method Bring a large pan of salted water to the boil.
Add the pasta and cook according to the packet directions, checking about 2 minutes before the time recommended on the packet. Heat a large frypan over medium heat and add the olive oil. Fry the spring onions and garlic for a minute until fragrant.
Add the spinach leaves and stir until wilted, then add the ricotta and parmesan. Transfer the pasta to the pan using tongs, add about 1⁄2 a cup of the pasta water and mix to a creamy sauce that coats the pasta (if you find it easier, drain the pasta pot and transfer the ingredients in the pan back to the pot to mix). Stir through the basil leaves and serve straight away with extra parmesan and some freshly ground black pepper.
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