Double Pea Pasta with Ricotta and Lemon
Ingredients
- 300g frozen or fresh peas
- olive oil
- 3 garlic cloves, finely sliced
- 45g fresh basil
- 20g parsley
- juice of 1/2 lemon
- 200g dried pasta
- salt and freshly ground black pepper
Serving suggestions
- pea shoots
- ricotta
- lemon zest
Preparation
Bring a large pan of salted water to the boil. Add the peas and boil for 3 minutes, until cooked through. Drain, reserving some of their cooking water, and immediately run them under cold water to stop them from cooking further.
Meanwhile, warm a good amount of olive oil in a frying pan over low-medium heat. Once hot, add the garlic and fry for 2-3 minutes, until softened and gently golden.
Combine the cooked peas, garlic with its oil, 150ml of reserved pea cooking water, basil, parsley, lemon juice, a good pinch of salt, and black pepper in a high-powered blender. Blitz until smooth and velvety, then taste and adjust seasoning and lemon juice if needed.
Cook the pasta according to the packet instructions.
While the pasta is cooking, warm the green sauce gently over low-medium heat without letting it boil. Use a slotted spoon to transfer the pasta to the pan with some pasta water. Stir together until glossy. If the sauce is too thick, add more pasta water. Taste and adjust seasoning if needed.
Divide the pasta between bowls and serve with pea shoots, a spoonful of ricotta, grated lemon zest, and black pepper.
