Loaded with peas and topped with crispy breadcrumbs and dollops of creamy ricotta, this vegetarian pasta dish is a must-try.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
375g Cucina Matese Spaghetti No.113
1/4 cup (60ml) olive oil
1 cup (70g) fresh breadcrumbs (made using day-old sourdough)
1 garlic clove, crushed
1 lemon, zested, juiced
200g ricotta
1/3 cup (25g) finely grated parmesan
2 cups (240g) frozen peas
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Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) cooking liquid. Return the pasta to the pan.
Step 2
Meanwhile, heat the oil in a large frying pan over medium heat. Add the breadcrumbs and cook, stirring, for 2 mins or until crisp. Add garlic and half the lemon zest and toss to combine.
Step 3
Place the ricotta, parmesan and lemon juice in a medium bowl and stir to combine. Season. Cook the peas in a saucepan of boiling water for 2 mins or until heated through. Drain well.
Step 4
Place the reserved cooking liquid, half the peas and 1 tbs of the ricotta mixture in a food processor and process until smooth. Season.
Step 5
Add the remaining peas and half the pea puree to the pasta. Gently toss to combine.
Step 6
Divide pasta mixture among serving plates. Top with the remaining ricotta mixture and remaining pea puree. Sprinkle with the breadcrumb mixture and remaining lemon zest. Season.
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Don’t have sourdough? Try using day-old ciabatta, pane di casa or white bread to make the breadcrumbs.
Spaghetti with peas, ricotta and crispy breadcrumbs
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
375g Cucina Matese Spaghetti No.113
1/4 cup (60ml) olive oil
1 cup (70g) fresh breadcrumbs (made using day-old sourdough)
1 garlic clove, crushed
1 lemon, zested, juiced
200g ricotta
1/3 cup (25g) finely grated parmesan
2 cups (240g) frozen peas
Description
Loaded with peas and topped with crispy breadcrumbs and dollops of creamy ricotta, this vegetarian pasta dish is a must-try.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) cooking liquid. Return the pasta to the pan.
Step 2
Meanwhile, heat the oil in a large frying pan over medium heat. Add the breadcrumbs and cook, stirring, for 2 mins or until crisp. Add garlic and half the lemon zest and toss to combine.
Step 3
Place the ricotta, parmesan and lemon juice in a medium bowl and stir to combine. Season. Cook the peas in a saucepan of boiling water for 2 mins or until heated through. Drain well.
Step 4
Place the reserved cooking liquid, half the peas and 1 tbs of the ricotta mixture in a food processor and process until smooth. Season.
Step 5
Add the remaining peas and half the pea puree to the pasta. Gently toss to combine.
Step 6
Divide pasta mixture among serving plates. Top with the remaining ricotta mixture and remaining pea puree. Sprinkle with the breadcrumb mixture and remaining lemon zest. Season.
Swap me
Don’t have sourdough? Try using day-old ciabatta, pane di casa or white bread to make the breadcrumbs.
