1/2 cup (4 fl oz/120ml) low-sodium chicken or vegetable broth
2 oz (60g) mild goat cheese
2 oz (60g) part-skim ricotta cheese
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
12 oz (360g) fresh spinach fettuccine
1 tablespoon minced fresh tarragon
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Let's Make It
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add leeks and sauté for five minutes. Add artichoke hearts and chicken broth; bring to a boil. Reduce the heat and simmer, covered, for three minutes. Uncover and cook for 3 to 5 minutes, or until artichokes are tender. Remove from heat.
2. Combine goat cheese, ricotta, lemon juice, salt and pepper in a small food processor (or stir well in a bowl); pour off broth mixture from skillet into ricotta mixture, and process until smooth. Stir into artichoke mixture in saucepan and cook over medium heat for 2 to 3 minutes, or until hot, stirring frequently.
3. Meanwhile, cook fettuccine in a large pot of boiling salted water until al dente. Drain. Toss the hot noodles with the sauce and tarragon.