PEA, MINT & RI­COTTA PASTA

SERVES 4 PREP 10 MIN­UTES COOK 15 MIN­UTES $3.10 A SERVE

Homes+ (Australia) - - EASY FOOD -

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.

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