Pasta with Irkotta & Pine Nuts
Serves 4
Prep Time 10 mins
Cooking 20 mins
Level low
Ingredients
- 500g dry pasta of your choice
- 2 Hanini Ġibniet nixfin, matured
- 100g roasted pine nuts
- 250g Ħanini Irkotta tub
- 140g can of Mayor Marrowfat Peas, drained
- Fresh chopped mint leaves
- 1 tablespoon Pinto’s Pride vegetable stock
- Black pepper to taste
Cook the pasta ‘al dente’. Set aside 100ml hot water from the pot than drain the pasta. In a bowl mix the Hanini irkotta, Mayor Marrowfat peas, mint leaves, Pinto's pride stock, pepper, and some pine nuts. Put the Irkotta mix in the pot and add the 100ml water and stir. Add the pasta to the pot on low heat and mix well to warm all pasta. Serve hot, topped up with the grated ġibniet and remaining pine nuts.
Recipe by Mill Kcina ta’ Pawlina
