20g almond flakes
1 lemon juice and zest
3tbsp extra virgin olive oil
1 garlic clove, finely crushed
20g fresh thyme, finely chopped
150g marinated artichoke, cut into quarters
4 slices Parma ham, torn
salt and pepper to season
Preheat the oven to 200°C. Roast the almonds on a baking tray for 8mins until golden.
Mix the ricotta with the lemon zest and season to taste with salt and black pepper.
Whisk together the lemon juice, extra virgin olive oil, garlic and thyme and season to taste with salt and black pepper.
Cook the pasta according to packet instructions, strain and return to the pan. Toss through the lemon and garlic dressing and mix through the almonds, lemon ricotta, artichoke and Parma ham.