SPELT PASTA WITH MIXED PEAS & RICOTTA

Woman’s Day (Australia) - - Food To Love -

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

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