SPELT PASTA WITH MIXED PEAS & RICOTTA
SERVES 2 PREP 15 MINS COOK 10 MINS
✦ 125g spelt pasta spirals
✦ 75g sugar snap peas
✦ 100g frozen green peas
✦ 1 tbsp olive oil
✦ 1 clove garlic, crushed
✦ ½ cup rinsed, drained canned salt-reduced chickpeas
✦ 80g reduced-fat fresh ricotta, crumbled
✦ ¼ cup loosely packed fresh mint leaves, shredded, plus 1 tbsp small leaves, extra
✦ 1½ tbsp lemon juice, plus rind ½ lemon, shredded
✦ 30g reduced-fat fetta, crumbled
1 In a large saucepan of boiling salted water, cook pasta following packet instructions. Reserve ¹⁄ cup 3 of pasta water, then drain pasta.
2 Meanwhile, in a saucepan of boiling salted water, blanch sugar snap and frozen peas 2 mins until just tender. Drain, refresh. Halve sugar snap peas lengthways.
3 In a medium frying pan, heat oil on medium. Cook garlic 1 min until fragrant.
4 Add pasta to frying pan with reserved pasta water, peas, chickpeas, three-quarters of the ricotta, mint, juice and half the rind. Cook 1 min until combined and heated through.
5 Serve pasta topped with remaining ricotta, fetta, extra mint and remaining rind. Season with pepper.
18g total fat 5.4g sat fat 2187kj (523 cals) 63.4g carbs 25.1g protein 10.01g fibre 248mg sodium