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.