Ingredients

375 gram orecchiette pasta

1 1/2 cup frozen baby peas

1/2 cup coarsely chopped fresh mint

100 gram shaved ham, chopped coarsely

1 teaspoon finely grated lemon zest

200 gram ricotta cheese, crumbled

Buttermilk aioli

1/3 cup mayonnaise

2 tablespoon buttermilk

2 teaspoon lemon juice

1 clove garlic, crushed

1 teaspoon finely grated lemon zest

Method

1.In large saucepan of boiling water, cook pasta until just tender; drain.

2.Boil, steam or microwave peas until tender; drain.

3.Meanwhile, make buttermilk aïoli.

4.Place warm pasta and peas in large bowl with mint, ham, zest and aioli; toss gently to combine. Serve salad sprinkled with cheese.

5.Combine all ingredients in a bowl, mix well.

if you can’t find orecchiette pasta, replace it with penne.
Note

Woman's Weekly Food