Spinach And Ricotta Pasta Salad

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donna hay


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400 g orecchiette or farfelle

1 cup (200g) ricotta, crumbled

85 g baby spinach leaves

⅓ cup (50g) toasted pine nuts

½ cup (40g) finely grated parmesan

½ cup shredded basil leaves

2 tablespoons olive oil

1 teaspoon finely grated lemon rind

lemon wedges, to serve

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