Lemony ricotta veg-drawer pasta

Name: Lemony ricotta veg-drawer pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 g leftover raw green vegetables (such as asparagus, sugar snaps or spinach), cut into 2cm lengths or roughly chopped; 160 g dried pasta; 150 g ricotta; ½ unwaxed lemon, zest and juice; 1 handful Handful soft herbs (such as basil, mint or dill), leaves roughly chopped; 1 pinch chilli flakes, plus extra to serve (optional); 15 g hard cheese (such as Parmigiano Reggiano or pecorino), finely grated, plus extra to serve

Ricotta and lemon are a magical combination. No ricotta? Mascarpone or crème fraîche will also do the trick.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

200g leftover raw green vegetables (such as asparagus, sugar snaps or spinach), cut into 2cm lengths or roughly chopped
160g dried pasta
150g ricotta
½ unwaxed lemon, zest and juice
1 handful Handful soft herbs (such as basil, mint or dill), leaves roughly chopped
1 pinch chilli flakes, plus extra to serve (optional)
15g hard cheese (such as Parmigiano Reggiano or pecorino), finely grated, plus extra to serve

Method

Bring a large pan of salted water to the boil and fill a large bowl with iced water. Cook the vegetables in the boiling water for 3-5 minutes until tender but still vibrant green, then use a slotted spoon to transfer them to the iced water. Tip the pasta into the pan and cook according to pack instructions. Reserve a mug of pasta cooking water, then drain the pasta and return it to the pan.
Meanwhile, in a bowl, mix together the ricotta, lemon zest and juice, most of the soft herbs, the chilli flakes (if using) and cheese; season. Drain the veg from the cold water, then add to the cooked pasta with the ricotta mixture; toss together until evenly combined, adding a little pasta water as needed to help the sauce coat the pasta. Divide between 2 bowls, then sprinkle over the remaining herbs and extra grated cheese and chilli flakes, if liked.