Name: Angel hair pasta with peas and ricotta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram angel hair pasta; 150 gram sugar snap peas, trimmed; 150 gram snow peas, trimmed; 1/2 cup (60g) frozen peas; 1 tablespoon olive oil; 1 red onion (170g), sliced thinly; 2 clove garlic, crushed; 2 tablespoon drained baby capers, rinsed; 1/2 cup (125ml) lemon juice; 1/2 cup coarsely chopped fresh mint; 1/2 cup coarsely chopped fresh flat-leaf parsley; 200 gram ricotta cheese, crumbled

Ingredients

375 gram angel hair pasta

150 gram sugar snap peas, trimmed

150 gram snow peas, trimmed

1/2 cup (60g) frozen peas

1 tablespoon olive oil

1 red onion (170g), sliced thinly

2 clove garlic, crushed

2 tablespoon drained baby capers, rinsed

1/2 cup (125ml) lemon juice

1/2 cup coarsely chopped fresh mint

1/2 cup coarsely chopped fresh flat-leaf parsley

200 gram ricotta cheese, crumbled

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

2.Meanwhile, boil, steam or microwave peas until just tender; drain. Rinse under cold water; drain.

3.Heat oil in large saucepan; cook onion, garlic and capers, stirring, 2 minutes. Add pasta; cook, stirring, 4 minutes. Place pasta mixture, peas, juice and herbs in large bowl; toss gently.

4.Serve pasta topped with cheese.

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