Name: Warm pasta, pea and ricotta salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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

1.In large saucepan of boiling water, cook pasta until just tender; drain.

2.Boil, steam or microwave peas until tender; drain.

3.Meanwhile, make buttermilk aïoli.

4.Place warm pasta and peas in large bowl with mint, ham, zest and aioli; toss gently to combine. Serve salad sprinkled with cheese.

Buttermilk aioli

5.Combine all ingredients in a bowl, mix well.

if you can’t find orecchiette pasta, replace it with penne.
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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