Skillet Zucchini Noodles with Walnut Pesto & Ricotta

Ingredients

• 9 oz (250 g) fresh spinach
• 2 tsp (10 ml) extra-virgin olive oil
• 9 oz (250 g) zucchini
• 3/4 oz (20 g) walnuts
• 1 tbsp (15 ml) white wine vinegar
• 2 (6 g) garlic cloves, roughly chopped
• 1 tbsp (3 g) fresh basil
• 4 oz (115 g) part-skim ricotta
• 1 oz (30 g) green leaf lettuce
• a pinch of salt

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Method

1. Wilt the spinach in a dry pan 3 minutes, until it collapses to a handful, then wring it out hard in a cloth.
2. Peel the zucchini into ribbons, salt lightly in a colander and press dry, then fry in half the olive oil over a high heat 2 minutes, until the edges just brown.
3. Toast the walnuts 3 minutes, until they color, then blitz them in a small food processor with the spinach, basil, garlic, the rest of the olive oil and the white wine vinegar to a pesto.
4. Beat the ricotta smooth with a fork. Off the heat, toss the ribbons through the pesto, fold three quarters of the ricotta in and dot the rest over in cool lumps.
5. Ribbons weep overnight; the pesto keeps four days cold. Eat with soft green leaves.