Ricotta and Pea Pasta (serves 4)
- 450 gr penne pasta
- 2.5 cups frozen peas, defrosted
- 425 gr ricotta
- 1 clove of garlic
- 1/3 cup fresh parsley
- about 1 tbsp lemon juice
- 1 tsp lemon zest
- 4 tbsp olive oil
- pinch of pepper
- grated cheese
Boil the pasta. Meanwhile chop garlic with parsley in a food processor. Add 1.5 cups of peas, the ricotta, lemon zest and lemon juice, 4 tbsp olive oil and a dash of pepper. Pulse until you have a chunky puree.
Drain the pasta but keep 1 cup of the water. Return the pasta to the pan and add the pea and ricotta mixture and the remaining peas and stir. Add a bit of pasta water if needed to make a sauce.
Serve with some grated cheese on top.