20 MINUTES · VEGETARIAN
Lemon, pea & ricotta pasta
Creamy without cream. A bright, quick bowl built around freezer peas and a good squeeze of lemon.
Recipe notebook · Original draft, not kitchen tested. Timings are estimates.
What you’ll need
Tick things off as you cook. Quantities scale; cooking times may change.
From the cupboard: Salt and black pepper, to taste
Allergen notes
Wheat and milk. Check pasta ingredients for egg. Always check the labels of the ingredients you use.
LET’S MAKE IT
From pan to plate.
- 01
Bring a large pot of salted water to a boil. Cook the pasta according to its package, adding the frozen peas for the last 3 minutes.
- 02
Before draining, scoop out 250 ml of the pasta water. Drain the pasta and peas.
- 03
In the warm pot, off the heat, stir together the ricotta, olive oil, lemon zest, a little lemon juice, and 3 tablespoons of pasta water.
- 04
Add the pasta and peas. Toss, adding reserved water a tablespoon at a time until glossy. Fold in the mint, then season and add more lemon to taste.