Name: Lemon, pea and ricotta pasta
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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