Mezzi Rigatoni with Carrot & Honey Brown Butter Sauce

Short rigatoni in a silky smooth carrot & honey brown butter sauce, topped with toasted hazelnuts and whipped ricotta. This is like that side dish that out-shines the roast at Sunday dinner. Vegetarian friendly!

Serving For Two People

— 330g Mezzi Rigatoni
— 400ml Carrot & Honey Brown Butter Sauce
— 100g Whipped Ricotta
— Toasted Hazelnuts

Instructions

1) Cook pasta in salted boiling water for 3-4 minutes.

2) Warm sauce in a separate pan until simmering. Use spoonfuls of pasta water for consistency.

3) Transfer cooked pasta to your sauce pan and toss until coated. Salt to taste.

4) Plate and top with toasted hazelnuts and a dollop of whipped ricotta.

Contains  dairy