Lemon, Ricotta and Pea Pappardelle Pasta
adapted from Donna Hay
Almost any shaped pasta can be substituted for the wide Pappardelli pasta ~ I also tossed in some cherry tomato halves at the last moment, though I didn't get a picture of it that way. It was a nice addition and one I would do again.
400 g (14 ounces) Pappardelle or other pasta
1/4 cup lemon juice
3 Tablespoons olive oil
1 cup peas (I use petite frozen, and just thaw them)
1/2 cup slivered mint leaves (I used basil leaves)
sea salt and cracked black pepper
500 grams (1 pound) fresh ricotta cheese
Grated Parmesan cheese to serve
* Optional: Cherry Tomato halves
Cook pasta in a large pot of salted water until al dente. Drain and return to the pot, reserving a little of the pasta water. Toss the pasta with all ingredients EXCEPT the ricotta (and reserved water).
After tossing, add ricotta and mix gently. If the pasta seems too "tight", add a little of the reserved pasta water.
Spoon onto serving plates and pass the grated Parmesan cheese.
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Recipe provides 4 servings.
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