Pea, lemon and ricotta pasta
Spaghetti tossed with sweet peas, lemon zest and a silky ricotta and parmesan sauce, finished with mint. Bright, creamy and on the table in 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 720 kcal
Ingredients
Method
Boil the kettle, pour it into a large pot and bring back to the boil over high heat. Salt it generously.
Add the pasta and cook for 2 minutes less than the packet time, usually 8 minutes.
Meanwhile, in a large serving bowl, mix the ricotta, parmesan, lemon zest, garlic, olive oil and plenty of black pepper until smooth.
Add the peas to the pasta pot for the final 2 minutes of cooking. Scoop out a mug of the pasta water, then drain.
Stir about 80 ml of the hot pasta water into the ricotta mixture to loosen it into a sauce, then add the pasta and peas and toss until glossy and coated. Add more water if it looks thick.
Season with lemon juice and salt to taste, then serve topped with mint, extra parmesan and a drizzle of olive oil.
Tips
- Mix the sauce in the serving bowl, not the hot pot, so the ricotta stays creamy instead of turning grainy.
- Traditional parmesan is made with animal rennet. Use a vegetarian hard cheese if that matters to you.
- Toss through a handful of baby spinach or rocket with the pasta for extra greens.
