Name: Pea, mint and ricotta pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram spaghetti; 2 cup frozen peas; 1/4 cup olive oil; 1/2 cup dried breadcrumbs; 2 clove garlic, finely chopped; 400 gram ricotta, crumbled; 100 gram mixed baby spinach and rocket; 1 bunch mint leaves; 1 lemon zest grated, juiced

Pea, mint and ricotta pasta

Serves 4

Prep

Cook

15M

Total

20M

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Ingredients

375 gram spaghetti

2 cup frozen peas

1/4 cup olive oil

1/2 cup dried breadcrumbs

2 clove garlic, finely chopped

400 gram ricotta, crumbled

100 gram mixed baby spinach and rocket

1 bunch mint leaves

1 lemon zest grated, juiced

Method

1.Cook spaghetti in a large saucepan of boiling salted water following packet instructions. Add peas for last minute of cooking.

2.Meanwhile, in a large frying pan, heat oil on medium. Fry breadcrumbs and garlic 1-2 minutes, stirring often, until golden.

3.Drain pasta and peas, reserving 1/4 cup cooking water. Return to pan with reserved water, ricotta, leaves, mint, zest and juice. Toss well and season to taste. Sprinkle with crumb mixture to serve.

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