Name: Pea and ricotta pasta
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Ingredients: 200 g pasta of your choice; 1 clove of garlic; 1 handful of fresh (mint, basil or parsley); Juice and grated zest of ½ lemon; 1 Tbsp olive oil; Salt and pepper; 2 cups of frozen green peas (thawed); 4 Tbsp ricotta; To serve: Grated parmesan (optional, herb leaves)

Pea and ricotta pasta

I find a quick and easy pasta dish with salad is more than enough for a Summer meal. This pea and ricotta pasta is ready within 10 minutes – and really zingy and delicious. You can use any kind of pasta, I made it with gluten-free penne. Also, the pea pesto can be made with fresh herbs of your choice – basil, mint and parsley are the most suitable.

Print Recipe

Prep Time 10

Cook Time 10

Resting Time 4

Total Time 10

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

200 g pasta of your choice
1 clove of garlic
1 handful of fresh mint, basil or parsley
Juice and grated zest of ½ lemon
1 Tbsp olive oil
Salt and pepper
2 cups of frozen green peas thawed
4 Tbsp ricotta
To serve: Grated parmesan optional, herb leaves

Method

Cook the pasta according to the packet instruction. Add half of the peas to last minute of the cooking time. Drain, reserving about 1 cup of the cooking water.
Meanwhile put 1 cup of peas into a small food processor. Add the herbs, zest & juice of the lemon, oil and season to taste. Whizz for a few seconds until you get a coarse texture. Add the ricotta, mix well then taste. Adjust the seasoning and the lemon juice to your liking.
Toss the drained pasta & peas with the pea pesto and serve with grated Parmesan, freshly ground pepper and a few fresh herb leaves.

Pea and ricotta pasta

Ingredients

Method

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