Simple yet sophisticated spaghetti with Chef Richard Hilton of The Ritz-Carlton Beijing, Financial Street
50g spaghetti 50 克意大利面
30g pine nuts 30 克松子
10g peas 10 克豌豆
10ml olive oil 10 毫升橄榄油
3 cloves of garlic, sliced 3 瓣大蒜，切片
5 leaves of basil 5 片罗勒叶
Feta to taste 羊乳酪调味
Heat a pan of boiling, salted water. Add spaghetti and cook until tender. Drain and set aside.
Slice the garlic. Roll up the basil leaves and slice them.
Heat up a pan with olive oil. Add garlic.
Lower the heat. Add the remaining ingredients: spaghetti, pine nuts, peas, basil and feta.
Remove from the stove and blend together. Season to taste.
Originally from Devon in the UK, Chef Richard Hilton has been living in Beijing for the past five years. For two years and counting, he has served as the executive
sous chef at The Ritz-Carlton Beijing, Financial Street. When he’s not at work, he spends time with his 4-year-old daughter, Isabella. Her favorite treats are chocolate brownies, biscuits, and cakes.
photo by lova