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Courgette, pea & ricotta pasta
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Fresh veg and fragrant basil take centre stage in this dish. For vegetarians, swap the ricotta for cream cheese and the parmigiano reggiano for vegetarian Italian hard cheese.
300g Essential conchiglie rigate pasta
250g Essential frozen peas
125g Essential ricotta
20g parmigiano reggiano, finely grated
1 lemon, zest and juice
¼ tsp chilli flakes, plus extra to serve
¼ x 25g pack basil, plus extra to serve
1. the pasta according to pack instructions, adding the peas to the saucepan for the final 3-4 minutes of cooking time. Meanwhile, use a peeler to shave the courgettes into ribbons down to the cores. Thinly slice the cores. Set aside. Put the ricotta, parmigiano reggiano, lemon zest and juice, chilli flakes and most of the basil in a high-speed blender. Whizz together and season.
2. Drain the pasta and peas and return to the pan. Add the ricotta mixture and courgettes and stir to combine. Divide between 4 bowls, tear over the remaining basil and scatter with extra chilli flakes, if liked.
Typical values per serving:
Low in saturated fat