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Silky green conchiglie with ricotta & lemon
This veg-packed pasta dish is perfect for keeping your nutrients topped up at this time of year. If you’re vegan, use a dairy-free butter alternative and your favourite creamy vegan cheese.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
300g conchiglie rigate (or other short dried pasta)
250g essential frozen peas
1/2 x 250g pack Essential Kale
260g pack Essential Spinach
25g pack basil
2 small cloves garlic
30g unsalted butter, softened
1 Essential Lemon, scrubbed, zest of all, juice of ½
4 tbsp essential Italian Ricotta
Method
Bring two large pans of salted water to the boil. Fill a large bowl with
water and ice. Cook the pasta according to pack instructions, adding the
peas for the final 3 minutes of boiling, then drain, reserving a mug of
the cooking water.
Meanwhile, in the other pan, cook the kale for 10 minutes, adding the spinach for the final minute and the basil for the final 30 seconds. Using a slotted spoon, transfer the vegetables to the cold water (this will help to retain their colour), then drain and squeeze out any excess moisture with your hands. Transfer to a blender with the garlic and 250ml water. Blend until smooth, adding a little more water if needed, then season.
Toss the green sauce and butter through the pasta, adding a little of
the cooking water to loosen, if needed. Season and add a splash of
lemon juice, a little at a time, to taste. Divide between 4 bowls, then
top with the ricotta, lemon zest and freshly ground black pepper.
Cook’s tip
Health Hack
The humble green pea is rich in vitamin C and folate – both good for psychological and immune function. They’re also a handy source of iron, which can help fight fatigue. Frozen are just as good as fresh so they’re an easy, affordable way to ramp up the feel-good factor.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,588kJ/ 378kcals
Fat
10g
Saturated Fat
5.6g
Carbohydrates
51g
Sugars
5.1g
Fibre
8.8g
Protein
15g
Salt
0.2g
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