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Pasta with ricotta and peas

This pasta with ricotta and peas is super easy to make, so it’s ideal for busy or lazy days. While the pasta is cooking you can make the sauce and voile it’s ready to serve. I made it with gluten-free penne, but any type of pasta can be used. For a vegan version use plant-based cream.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g penne pasta
  • 2 cloves of garlic
  • 6 spring onions
  • 1 Tbsp olive oil
  • Juice and grated zest of 1 lemon
  • 2 cups green peas
  • 1 cup vegetable stock
  • 1 cup ricotta
  • 2 Tbsp chopped mint leaves

Method
 

  1. Bring a large pan of slightly salted water to the boil. Add the pasta and cook for about 10 minutes, following the packet instructions.
  2. Thinly slice the spring onion and garlic.
  3. Heat the oil in a frying pan and sauté the spring onion and garlic for 3 minutes. Add the peas, lemon juice, stir for a few seconds, then add the vegetable stock. Bring to the boil, cover and cook for 3 minutes.
  4. Add the ricotta and stir until it reduces to a thick creamy sauce.
  5. Turn off the heat and stir in the lemon zest and mint leaves.
  6. By now the pasta must be ready. Scoop out some cooking water (about a cupful), then drain the pasta and add it to the ricotta and pea sauce. Combine well, adding some of the cooking water to the sauce if it's too thick.
  7. Serve warm with freshly ground pepper and Parmesan, if liked.