Ricotta and lemon pasta

Ricotta and lemon pasta
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

A quick and easy pasta recipe perfect for a light midweek meal.

Nutrition: per serving

Calories
535kcals
Fat
16.2g (5.1g saturated)
Protein
21.1g
Carbohydrates
75.4g (5.6g sugars)
Fibre
8.1g
Salt
0.2g
Calories
535kcals
Fat
16.2g (5.1g saturated)
Protein
21.1g
Carbohydrates
75.4g (5.6g sugars)
Fibre
8.1g
Salt
0.2g

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

Method

  1. Cook the pasta in boiling salted water until just cooked. Add the frozen peas, cook for 30 seconds, then drain well.
  2. 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.

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