Sunday, 21 May 2017


I love going out to restaurants, but with a baby it is much easier and more relaxing just to cook at home. Thankfully I have mountains of recipes to choose from as I am constantly ripping them out of magazines, picking them up from supermarkets and printing them from the Internet. This recipe is from Waitrose and I have had it since it was definitely time to give it a go. It took about 20 minutes in total.

Ingredients for 4 people:
300g fusilli pasta (or similar shape)
1 tbsp olive oil
300g pancetta
250g chestnut mushrooms, sliced
2 cloves of garlic, crushed
Zest of 1 lemon
Juice of 1/2 a lemon
A large handful of basil leaves
250g tub of ricotta
3 tbsp of Parmesan, grated

Fry the pancetta in a tablespoon of olive oil and after about 4 minutes add the mushrooms and garlic. Continue to cook over a high heat for around 5 minutes. 

When you put the mushrooms and garlic in the pan, start cooking the pasta in a separate large pan of salted boiling water according to the packet's instructions. Mine took 9 minutes.

Once the mushrooms are softened and lightly golden, add the lemon zest and most of the basil. Cook for around 30 seconds. Mix and then add the ricotta, Parmesan and lemon juice.

Once the pasta is ready, drain and add to the mushroom mixture and toss together. Finally serve with the reserved basil leaves and a good grinding of black pepper.

We had purposely had this on Sunday as my daughter Arabella wasn't there and she hates mushrooms. I love them and they tasted delicious in this recipe with the bacon, ricotta, lemon and basil. A fabulous combination - I adored the fresh basil and kept on adding more. It didn't even need extra cheese.....and I never think that!! A great quick recipe - another one to add to my new blog page of under 30 minute recipes.

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