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Cook
10m
Ingredients
Method
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Step 1
Begin by getting 200g pasta on to cook. You want heavily salted water and remember you don’t need loads of water, the starchier the water the better it will be for the sauce.
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For
2
M
I
1
bunch
Asparagus, small
100
g
Peas
Petit pois
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An alternative method for you Ricotta can be a little grainy in texture which I actually quite like but I know exactly what you mean if you don’t love this quite so much. If that’s the case I suggest you blend the ricotta. Pop the ricotta into a blender with a little olive oil, salt and pepper, lemon zest and little juice. Blend well and then pour this over the cooked pasta before adding in the butter bathed vegetables and any pasta cooking water you need. Asparagus Asparagus is just coming into season in the UK now, and they are one of my favourites! So if you can find them near you, please do use them as they are so delicious this time of year. If they aren’t in season for you or you’re making this at a different time of year, some sugar snap peas or sliced tenderstem broccoli would be good here. With or without peas. And really anytime you use peas, petit pois are the way to go, they are the queen of peas. The good thing about the peas is that since they are frozen, you can use them whenever you like.
Swap basil for mint: or leave out both, it’s still lovely with the focus on the lemon and parmesan.
Make this recipe even easier: This comes together in the time is takes for the pasta to cook, so it really is quick and easy. But make it even easier by omitting the vegetables and just have a very lemony ricotta pasta with plenty of parmesan and black pepper. Heaven.
How to get your children to eat it too: I’m not going to lie to you, mine don’t like ricotta. But if we eat this as a family I just keep some vegetables set aside and they have that with the pasta and lots of butter and parmesan. It’s so boring having to cook separately for children and with a few tweaks it’s normally always possible to eat the same thing!
If you want to double the recipe: To serve 4 I would double the amount of pasta but I think I would keep everything else the same, or maybe add a little more of the vegetables but keep the ricotta the same and just add more parmesan. For more than 4 I would also double the ricotta. Doubling recipes isn’t an exact science so you don’t necessarily always want to double everything but this is what I would do.
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Made it?
Comfort Food,
Healthy-ish,
In a hurry,
No energy to cook,
Pasta,
Spring,
Summer,
Family Favourites,
15 Minute Meals,
Under 30 Minutes
Cancel
Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Begin by getting 200g pasta on to cook. You want heavily salted water and remember you don’t need loads of water, the starchier the water the better it will be for the sauce.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1
bunch
Asparagus, small
100
g
Peas
Petit pois
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
An alternative method for you Ricotta can be a little grainy in texture which I actually quite like but I know exactly what you mean if you don’t love this quite so much. If that’s the case I suggest you blend the ricotta. Pop the ricotta into a blender with a little olive oil, salt and pepper, lemon zest and little juice. Blend well and then pour this over the cooked pasta before adding in the butter bathed vegetables and any pasta cooking water you need. Asparagus Asparagus is just coming into season in the UK now, and they are one of my favourites! So if you can find them near you, please do use them as they are so delicious this time of year. If they aren’t in season for you or you’re making this at a different time of year, some sugar snap peas or sliced tenderstem broccoli would be good here. With or without peas. And really anytime you use peas, petit pois are the way to go, they are the queen of peas. The good thing about the peas is that since they are frozen, you can use them whenever you like.
Swap basil for mint: or leave out both, it’s still lovely with the focus on the lemon and parmesan.
Make this recipe even easier: This comes together in the time is takes for the pasta to cook, so it really is quick and easy. But make it even easier by omitting the vegetables and just have a very lemony ricotta pasta with plenty of parmesan and black pepper. Heaven.
How to get your children to eat it too: I’m not going to lie to you, mine don’t like ricotta. But if we eat this as a family I just keep some vegetables set aside and they have that with the pasta and lots of butter and parmesan. It’s so boring having to cook separately for children and with a few tweaks it’s normally always possible to eat the same thing!
If you want to double the recipe: To serve 4 I would double the amount of pasta but I think I would keep everything else the same, or maybe add a little more of the vegetables but keep the ricotta the same and just add more parmesan. For more than 4 I would also double the ricotta. Doubling recipes isn’t an exact science so you don’t necessarily always want to double everything but this is what I would do.
Only visible to you
Made it?
Comfort Food,
Healthy-ish,
In a hurry,
No energy to cook,
Pasta,
Spring,
Summer,
Family Favourites,
15 Minute Meals,
Under 30 Minutes
Cancel
