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Pasta with ricotta & peas
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Make a quick and delicious kid-friendly pasta dish in under 20 minutes for a speedy and satisfying meal option.
Ingredients:
  • 375g penne rigate
  • 250g sugar snap peas, trimmed
  • 150g (1 cup) frozen peas
  • 60ml (1/4 cup) olive oil
  • 42.00 gm fresh lemon juice
  • 1 garlic clove, crushed
  • 250g fresh ricotta cheese, crumbled
  • 82.50 ml loosely packed chopped fresh continental parsley leaves
  • 3 green shallots, ends trimmed, finely chopped
  • Salt & freshly ground black pepper
Instructions:
  • Boil pasta in salted water as directed on the packet for 8 minutes. Toss in sugar snap peas and frozen peas and cook for an additional 3 minutes until pasta is al dente and peas are bright green and tender crisp. Drain and return to the pan.
  • In a jug, mix oil, lemon juice, and garlic. Pour the flavorful garlic oil over the pasta in the pan. Add ricotta, parsley, and shallots, and delicately toss everything together. Taste and season with salt and pepper before serving.
  • Serve the pasta in individual bowls and enjoy right away.

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