PEA & RI­COTTA

Women's Weekly (Malaysia) - - LIVING -

In a large bowl, com­bine 1 cup blanched frozen peas, 200g crum­bled fresh ri­cotta, 150g chopped sliced chicken ham,

4 sliced green onions and 1 tbsp ex­tra vir­gin olive oil. Sea­son to taste. Toss through hot pasta with ½ cup picked mint leaves.

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