Pasta with whipped Ricotta and green peas
Ingredients
- 200 g pasta
- 400 g shelled green peas
- 250 g ricotta cheese
- 100 g Greek yogurt
- 1 organic lemon for zest
- 1 spring onion
- 2 tablespoons olive oil
- few fresh mint leaves
- few sprigs of fresh dill
- 2 handfuls toasted pine nuts
- salt flakes and Timut pepper
Instructions
- Cook your pasta in plenty of salted water, according to the time indicated on the packet.Once cooked, drain. Rinse with cold or lukewarm water, then drizzle with olive oil and toss.
- Cook the peas in simmering water for a few minutes. Personally, I like them still crunchy.Rinse in cold water to preserve their beautiful green color.
- In a bowl, beat the ricotta with the fromage blanc using an electric mixer. Add lemon zest and a dash of lemon juice. Season with salt and pepper.Serve on a platter.
- Add the ricotta pasta and peas to the ricotta.
- On top, add lemon zest, dill sprigs, mint leaves, thinly sliced fresh onion and toasted pine nuts.