Ingredients
- 1254 grams dry pasta (spelt pasta spirals)
- 75 grams snap peas
- 100 grams frozen green peas
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 cup garbanzo beans (salt-reduced chickpeas, rinsed and drained)
- 80 grams low-fat ricotta cheese (fresh ricotta, crumbled)
- 1/4 cup mint leaves (loosely packed, shredded)
- 1 tablespoon mint leaves (small leaves, extra)
- 1 1/2 tablespoon lemon juice
- 1/2 lemon (zest of)
- 30 grams low-fat feta cheese (crumbled)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.