PEA, MINT & RICOTTA PASTA
SERVES 4 PREP 10 MINUTES COOK 15 MINUTES $3.10 A SERVE
375g spaghetti 2 cups frozen peas 1 tablespoon vegetable or olive oil 1/2 cup packaged dried breadcrumbs 2 cloves garlic, crushed 400g reduced-fat fresh ricotta, crumbled 100g mixed baby spinach and rocket leaves 1 bunch mint, leaves picked 1 lemon, zest finely grated, juiced Sea salt and freshly ground black pepper
STEP 1 Cook pasta in a saucepan of boiling salted water for 12 minutes or until tender. Add peas for last minute of cooking. Drain; reserving 1/4 cup of the cooking water. Return pasta and reserved cooking water to pan.
STEP 2 Meanwhile, heat oil in a large frying pan over moderate heat. Add breadcrumbs and garlic; cook and stir for 2 minutes or until golden.
STEP 3 Add ricotta, spinach and rocket, mint, zest and juice to pasta. Season with sea salt and toss well. Divide into individual dishes and serve sprinkled with crumb mixture and freshly ground black pepper.