Hasselback Spring VegetablesWith Ricotta & Spinach Tagliatelle

Hasselback Spring Vegetables

With Ricotta & Spinach Tagliatelle

Vegetarian or Vegan

Serves 4

A beautiful way to use fresh spring vegetables to form a complete, nutritious, easy and delicious meal. 

Ingredients

For the veggies:

3-4tbsp extra virgin olive oil

8 new potatoes

4 baby aubergines

8 baby courgettes

8 small shallots, peeled

4 garlic cloves, peeled

20 cherry tomatoes

1 lemon, thinly sliced

1tbsp dried oregano

1tbsp fresh rosemary, stems removed & finely chopped

1tbsp fresh thyme, finely chopped

For the dressing:

2tbsp olive oil

Juice & zest of 1 unwaxed lemon

1tbsp balsamic glaze

1tsp honey

For the ricotta:

500g soft ricotta (use plant based for vegan option)

1tbsp extra virgin olive oil

1tsp freshly grated nutmeg

Salt & pepper to taste

You will also need:

4 nests spinach tagliatelle or other pasta (500g) 

1tbsp butter of choice

2tbsp pine nuts

Some fresh parsley finely chopped & grated Parmesan to serve (optional)

Method

Preheat the oven to 180C.

Line a large baking tray with dampened baking parchment.

Drizzle with some olive oil.

Wash all the veggies and pat them dry with a tea towel.

Slice the potatoes, aubergines, courgettes and shallots very thinly, but don’t take the knife all the way through. Cut about 2/3 of the way, so that they stay attached while baking and retain their shape. Cut the lemon and garlic cloves all the way through, in fine thin slices. Leave the cherry tomatoes whole. Place them neatly on the tray, tucking the garlic slices between some of the folds of each vegetable. 

In a small bowl, mix the dressing ingredients together. Drizzle over the veggies, reserving a few spoonfuls for later. Make sure they are well coated and then sprinkle with the oregano, rosemary and thyme.

Season generously with salt and pepper, cover with a dampened piece of scrunched up baking parchment and place in the middle of the oven to bake for 45 minutes. Remove the cover, baste with the reserved dressing and continue to cook uncovered, for a further 15 minutes.

Cook the tagliatelle in ample salted water, according to package instructions.

In a small frying pan, dry-roast the pine nuts for a few minutes until they are fragrant and golden. Set them aside.

In a small bowl, combine the ricotta, oil and nutmeg and season to taste with salt and pepper.

To serve, divide the tagliatelle between four pasta dishes. Next, spoon the prepared ricotta over the tagliatelle, creating a soft bed for the veggies. Using a flat spatula, carefully lay the roasted veggies on the ricotta bed, making sure each plate has a bit of everything.

Sprinkle with fresh parsley, Parmesan and a few pine nuts. Serve and enjoy!

Notes

You can use any other pasta for this recipe and also vary the veggies to choose your own favourites.

Any leftovers can be eaten cold, mixed in a salad, or reheated as desired.