- Spaghetti
- Ricotta cheese
- Romanesco
- Smoked salmon
- Shallot
- Vegetable stock
- Olive oil
- Dried oregano
- Dried rosemary
- Salt & pepper
RECIPE
- Bring some water to a boil, add salt and the pasta.
- Drain the pasta when it's almost fully cooked. Save about a cup of pasta water for the sauce
- In another pot, bring more water to a boil and season it with salt as well. Break apart the romanesco into tiny pieces. Cook it for 3-4 minutes and drain it
- Chop a shallot
- Heat up a pan with olive oil and simmer the shallot on medium heat
- Add dried rosemary and oregano. Cook until fragrant
- Lower the heat and add the ricotta cheese. Stir until combined and add the romanesco to the pan
- Add a small cup of vegetable stock to your sauce. Let it cook out
- Add the pasta and some pasta water to the sauce, bring up the heat and stir until the pasta is cooked and bound to the sauce
- Top it of with some olive oil, flat parsley and smoked salmon