cooks

Pea and mint pasta

italian pasta vegetarian
Last done

Ingredients

fresh pasta (pappardelle goes best with this) 300g
vegetable stock 650ml
frozen peas 530g
ricotta 150g
salt 2 big pinches, or to taste
lemon juice big squeeze
mint leaves about 20g
braising liquid from peas 160ml
cold butter 25g

Instructions and notes

  1. Tip the warm stock into a pan, add the peas and bring to a boil. Simmer for 4 minutes until the peas have softened and cooked through. Strain the peas, reserving the braising liquid.
  2. Add the peas into a blender, with the ricotta, salt, lemon juice, mint and 160ml of the braising liquid. Blitz it together for a few minutes until smooth. Add in the cold butter and blitz again until all of it has been incorporated and emulsified.
  3. Cook your fresh pasta in salted boiling water for 2 minutes (undercooked on purpose) then place it into a frying pan. Tip over the pea & mint sauce, add a small ladle of pasta water (starchiness helps the sauce cling to the pasta) and cook over a medium heat for another 3-5 minutes until the pasta has finished cooking through.
  4. Serve with some toasted breadcrumbs. In order to make breadcrumbs, blitz some pieces of bread in the food processor. Add 3 tablespoons of olive oil to a pan a some crushed garlic. Toast the garlic for 30s and then add the shredded bread. Toast the breadcrumbs until golden.

Sources