A quick and easy pasta recipe perfect for a light midweek meal.
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Ingredients
- 400g pasta (we used linguine)
- 250g frozen peas
- Grated zest and juice of 1 lemon
- 3 tbsp extra-virgin olive oil
- 150g ricotta
- Handful of fresh mint leaves, finely sliced, plus whole leaves to serve
- Parmesan shavings to serve
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Method
- Cook the pasta in boiling salted water until just cooked. Add the frozen peas, cook for 30 seconds, then drain well.
- Return the pasta and peas to the pan and add the lemon zest and juice, the oil and the ricotta. Mix well and season with a little salt and lots of black pepper. Stir in the sliced mint and serve with Parmesan shavings and whole mint leaves.
Nutrition
- 535kcals Calories
- 16.2g (5.1g saturated) Fat
- 21.1g Protein
- 75.4g (5.6g sugars) Carbs
- 8.1g Fibre
- 0.2g Salt
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Reviews
I love this recipe because it’s a quick, easy summery recipe made from ‘store-cupboard’ ingredients.
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