Spaghetti with peas, ricotta and crispy breadcrumbs

Loaded with peas and topped with crispy breadcrumbs and dollops of creamy ricotta, this vegetarian pasta dish is a must-try.

4

10m

15m

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

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.