Filed Under: cook, italian, main-dish, Under 20 Mins, vegetable, Vegetables

Lemon, Ricotta, Green Pea & Pappardelle Pasta

This citrus-infused pasta dish is light yet satisfying.

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April 8th, 2012

    *Find this and other great recipes in… Instant Entertaining By Donna Hay Following the worldwide success of her last book, The Instant Cook, Donna Hay brings you fresh, easy-to-follow recipes and clever styling ideas for entertaining family and friends. From an impromptu weeknight dinner for two to a celebration for twelve, from a lazy Sunday lunch to an elaborate Asian-inspired Saturday feast, Instant Entertaining is everything you need to make your occasion an instant success.*This recipe has been adapted from its original.  

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Servings
4
Prep Time
10 minutes
Cook Time
12 minutes
Ingredients
  • 400g pappardelle or wide ribbon pasta
  • 1/4 Cups fresh lemon juice
  • 3 tablespoons olive oil
  • 1 Cup cooked green peas
  • 1/2 Cups sliced mint leaves
  • 500g fresh ricotta cheese
  • grated parmesan cheese to serve
    • Directions
  • 1.

    Place pasta in a large pot of salted boiling water and cook, 10-12 minutes, until al dente. Drain and return to pot.

  • 2.

    Toss pasta with lemon juice, oil, peas and mint. Season with salt and pepper, add ricotta and gently mix.

  • 3.

    Spoon onto serving plates and top with Parmesan.

    • Lemon, Ricotta, Green Pea & Pappardelle Pasta
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