Name: Spelt pasta with peas and ricotta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 125 gram spelt pasta spirals; 75 gram sugar snap peas; 100 gram frozen green peas; 1 tablespoon olive oil; 1 garlic clove, crushed; 1/2 cup canned salt-reduced chickpeas, rinsed, drained; 80 gram reduced-fat fresh ricotta, crumbled; 1/4 cup loosely packed fresh mint leaves, shredded, plus 1 tablespoon small leaves extra; 1 1/2 tablespoon lemon juice, plus rind ½ lemon, shredded; 30 gram reduced-fat feta, crumbled

Spelt pasta with peas and ricotta

This easy spelt pasta with peas and ricotta is perfect for a workday lunch. Packed with beautiful greens and zingy flavours, you’ll be the envy of everyone in the office!

Serves 2

Prep

15M

Cook

10M

Total

25M

Ingredients

125 gram spelt pasta spirals

75 gram sugar snap peas

100 gram frozen green peas

1 tablespoon olive oil

1 garlic clove, crushed

1/2 cup canned salt-reduced chickpeas, rinsed, drained

80 gram reduced-fat fresh ricotta, crumbled

1/4 cup loosely packed fresh mint leaves, shredded, plus 1 tablespoon small leaves extra

1 1/2 tablespoon lemon juice, plus rind ½ lemon, shredded

30 gram reduced-fat feta, crumbled

Method

1.In a large saucepan of boiling, salted water, cook pasta following packet instructions. Reserve 1⁄3 cup of pasta water, then drain pasta.

2.In a saucepan of boiling, salted water, blanch sugar snap and frozen peas for 2 minutes or until just tender. Drain and refresh in cold water. Halve sugar snap peas lengthways.

3.In a medium frying pan, heat oil on medium. Cook garlic for 1 minute or until fragrant. Add pasta to frying pan with reserved pasta water, peas, chickpeas, three-quarters of the ricotta, mint, lemon juice and half the rind. Cook for 1 minute until combined and heated through.

4.Serve pasta topped with remaining ricotta, feta, extra mint and remaining rind. Season with pepper.

Sarah Murphy