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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 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
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
 

  1. 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.
  2. 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.
  3. Toss the drained pasta & peas with the pea pesto and serve with grated Parmesan, freshly ground pepper and a few fresh herb leaves.