Pea and ricotta pasta
Background
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.
Ingredients
- 200g 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
Instructions
- 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.
Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Seasonal - Supper
- Cuisines: - Italian
- Occasions: - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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