6 July, 2016
Pea and Ricotta Penne
This pea and ricotta penne pasta has a creamy texture, but a lot less fat.
3 cups cooked peas
1 cup ricotta cheese
Juice (120ml) and zest of 2 lemons
Handful of fresh mint
salt and milled pepper
1/2 cup vegetable stock
400g whole wheat penne pasta
Pea shoots or watercress to decorate and serve
Place 2 cups (500ml) of the peas, ricotta, lemon juice and zest, mint and seasoning in a bowl and blitz with a handheld blender to combine.
Add stock while blitzing to create a smooth texture.
Cook pasta for 8 – 10 minutes in boiling, salted water until al dente and drain.
Mix pea pesto and remaining peas through pasta.
Serve with pea shoots or watercress.
Note that Ricotta and Cottage Cheese are the two most healthy cheeses and contain the least amounts of fat and sodium.