Lemon, pea and ricotta pasta

  • 15 mins cooking
  • Serves 4
  • Print


Lemon, pea and ricotta pasta
  • 375 gram angel hair pasta
  • 2 cup frozen peas
  • 2 tablespoon olive oil
  • 2 clove garlic, thinly sliced
  • 2 teaspoon finely grated lemon zest
  • 1/2 cup lemon juice
  • 3/4 cup ricotta cheese, crumbled


Lemon, pea and ricotta pasta
  • 1
    In large saucepan of boiling water, cook pasta until just tender; add peas during last minute of pasta cooking time. Drain, reserving ¼ cup cooking liquid.
  • 2
    Meanwhile, in small frying pan, heat oil; cook garlic, stirring, until fragrant.
  • 3
    In a large bowl, combine pasta and peas with reserved cooking liquid, garlic, z and juice; stir in cheese.


Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don't have angel hair pasta, you can use thin or regular spaghetti, instead.

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