Green Pea, Parmesan & Pine Nut Pasta
A four ingredient dinner doesn't get any easier!
Ingredients
- 1 1lb of rotini pasta
- 12 oz of frozen peas
- 1 tsp of grated lemon zest
- juice of half a fresh lemon
- 1 cup of ricotta cheese
- ½ cup of pine nuts
- ½ cup of parmesan cheese plus another quarter cup to sprinkle on top
- Salt and pepper for seasoning
Instructions
- Bring a large pan of water to the bowl and cook the peas for around four minutes. Remove from the pan with a slotted spoon and set aside.
- At the same time add the pine nuts to a dry skillet over a medium heat and stir regularly until toasted then remove from the heat and set aside.
- Add the pasta to the boiling water and cook according to the packet instructions.
- When the pasta is almost done, pulse one cup of the cooked peas with a few tablespoons of the pasta water until just chopped. Add in the lemon zest and ricotta, parmesan, salt and pepper and pulse again.
- Drain the pasta reserving a cup of the water before you do.
- Tip the peas and ricotta mixture into the hot pasta with the reserved whole peas and stir to coat all the pasta. Squeeze over the fresh lemon and add a little of the reserved pasta water if required to loosen the sauce.
- Serve in bowls, topped with the pine nuts and a little more parmesan.
