Warm pasta, pea and ricotta salad
Sep 30, 2009 2:00pm- 25 mins cooking
- Serves 4
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Ingredients
Warm pasta, pea and ricotta salad
- 375 gram orecchiette pasta
- 1 1/2 cup frozen baby peas
- 1/2 cup coarsely chopped fresh mint
- 100 gram shaved ham, chopped coarsely
- 1 teaspoon finely grated lemon zest
- 200 gram ricotta cheese, crumbled
Buttermilk aioli
- 1/3 cup mayonnaise
- 2 tablespoon buttermilk
- 2 teaspoon lemon juice
- 1 clove garlic, crushed
- 1 teaspoon finely grated lemon zest
Method
Warm pasta, pea and ricotta salad
- 1In large saucepan of boiling water, cook pasta until just tender; drain.
- 2Boil, steam or microwave peas until tender; drain.
- 3Meanwhile, make buttermilk aïoli.
- 4Place warm pasta and peas in large bowl with mint, ham, zest and aioli; toss gently to combine. Serve salad sprinkled with cheese.
Buttermilk aioli
- 5Combine all ingredients in a bowl, mix well.
Notes
if you can't find orecchiette pasta, replace it with penne.