Ricotta and lemon pasta
NUTRITION: PER SERVING
FAT: 16.2G (5.1G SATURATED)
CARBOHYDRATES: 75.4G (5.6G SUGARS)
400g pasta (we used linguine)
250g frozen peas
Grated zest and juice of 1 lemon
3 tbsp extra-virgin olive oil
Handful of fresh mint leaves, finely sliced, plus whole leaves to serve
Parmesan shavings to serve
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.