Spelt Pasta With Mixed Peas & Ricotta

2
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"A page from an old Women's Day magazine."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (876.2 g)
  • Calories 2542.1
  • Total Fat - 30.6 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 30.8 mg
  • Sodium - 427.4 mg
  • Total Carbohydrate - 517.2 g
  • Dietary Fiber - 74.1 g
  • Sugars - 4.5 g
  • Protein - 66.4 g
  • Calcium - 584.6 mg
  • Iron - 7.8 mg
  • Vitamin C - 39.7 mg
  • Thiamin - 1.6 mg

Step 1

In a large saucepan of boiling salted water, cook pasta following packet instructions and reserve 1/3 cup of pasta water before draining pasta.

Step 2

Meanwhile, in a saucepan of boiling salted water, blanch sugar snap and frozen peas for 2 minutes until just tender and the drain and refresh and halve sugar snap peas lengthways.

Step 3

In a medium frying pan, heat oil on medium and cook garlic 1 minute until fragrant.

Step 4

Add pasta to frying pan with reserved pasta water, peas, chickpeas, three-quarters of the ricotta, mint, juice and half the zest and cook 1 minute until combined and heated through.

Step 5

Serve pasta topped with remaining ricotta, fetta, extra mint and remaining rind and season with pepper to taste.

Tips & Variations


No special items needed.

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