Spelt Pasta With Mixed Peas & Ricotta
Created by ImPat on July 22, 2018
- Servings: 2
- Prep Time: 15m
- Cook Time: 10m
- Recipe #30012
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
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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.
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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.
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Step 3: In a medium frying pan, heat oil on medium and cook garlic 1 minute until fragrant.
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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.
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Step 5: Serve pasta topped with remaining ricotta, fetta, extra mint and remaining rind and season with pepper to taste.
Nutritional Facts
- 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