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!

By Sarah Murphy
  • 15 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


  • 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


  • 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.