LEMON, RICOTTA AND PEA PASTA

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LEMON, RICOTTA AND PEA PASTA image

Yield 6 Servings

Number Of Ingredients 8

-14-16oz Pappardelle or wide ribbon pasta
-1/4 cup lemon juice
-2-3 Tablespoons olive oil
-1 1/2 cups frozen green peas, thawed
-1/2 cup, sliced fresh mint leaves.
-Sea salt and freshly ground black pepper
-1 pound part-skim or fresh ricotta cheese
-Grated Parmesan Cheese

Steps:

  • Place the pasta in a large saucepan of boiling salted water and cook until al dente. Drain and return to the pan. Toss the pasta with the lemon juice, oil, peas, mint, salt and pepper. Add the ricotta and mix gently. Top off with parmesan.

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