July 22, 2018
Dinner, Main Dish, Beans,
Chickpeas/Garbanzo, Dairy, Cheese, Feta, Pasta, Fusilli , Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Weeknight Meals, Stove Top, Diabetic, No Eggs, Vegetarian, Kosher Dairy more
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"A page from an old Women's Day magazine."
In a large saucepan of boiling salted water, cook pasta following packet instructions and reserve 1/3 cup of pasta water before draining pasta.
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.
In a medium frying pan, heat oil on medium and cook garlic 1 minute until fragrant.
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.
Serve pasta topped with remaining ricotta, fetta, extra mint and remaining rind and season with pepper to taste.
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