Lemon, Ricotta, and Pea Pasta
Donna Hay's lemon, ricotta and pea pasta is a family-friendly, super quick dinner of peas, cheese, and fresh mint. An honest-to-goodness weeknight winner.
Ingredients
- 14 to 16 ounces pappardelle or wide ribbon pasta
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1 cup fresh or frozen green peas, cooked
- Sea salt and cracked black pepper
- 1 pound store-bought or homemade fresh ricotta cheese
- 1/2 cup thinly sliced mint leaves, (just stack 'em and slice 'em and, if you wish to sound fancy schmancy, call them chiffonade)
- Grated Parmesan cheese to serve, (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water for 10 to 12 minutes or until al dente. Drain and return it to the pot.
- Add the lemon juice, oil, peas, salt, and pepper to the pot and toss to combine.
- Add the ricotta and gently toss again.
- Spoon the pasta onto plates and top with the mint and Parmesan, if using. Don't be too eager to add the mint to the warm pasta, as this can cause the delicate herb to darken.
Nutrition
Serving: 1portion | Calories: 708kcal | Carbohydrates: 81g | Protein: 29g | Fat: 30g | Saturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 120mg | Fiber: 6g | Sugar: 5g