Spelt Pasta With Mixed Peas & Ricotta
Recipe: #30012
July 22, 2018
Categories: Beans, Chickpeas/Garbanzo, Cheese, Feta, Fusilli, Diabetic, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"A page from an old Women's Day magazine."
Ingredients
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 by Step Method
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
No special items needed.