Ingredients
Method
1.Add onion to a heated, greased large frypan; stir over heat until softened, then stir in peas. Sauté a further 1-2 minutes until peas turn bright green.
2.Cook tagliatelle in a large pan of boiling water until al dente (just tender), drain and return to same pan. Add onion and pea mixture, olive oil and pine nuts to pasta; toss over low heat until combined. Remove pan from heat, crumble ricotta over pasta.
3.Serve seasoned with freshly ground black pepper and garnished with fresh mint leaves if desired. Recipe is best prepared as required.
