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Break out the frozen peas for this perfect meat-free Monday pasta

Those unsung heroes of the busy kitchen, frozen peas, get their moment to shine in this simple but smashing pasta dish.

Jessica Brook
Jessica Brook

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Dill and mint add vibrancy to this simple but satisfying pasta dish.
Dill and mint add vibrancy to this simple but satisfying pasta dish.James Moffatt; STYLING: Steve Pearce

Those unsung heroes of the busy kitchen, frozen peas, get their moment to shine in this simple but smashing pasta dish.

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Ingredients

  • 400g baby pasta shells

  • 185g (1 cup) frozen peas

  • juice and zest of 1 lemon

  • 1 small garlic clove, crushed

  • ¼ cup extra virgin olive oil, plus extra to drizzle

  • 1 long green chilli, finely chopped

  • ½ cup mint leaves

  • ½ cup picked dill fronds

  • 400g firm ricotta, to serve

Method

  1. Step 1

    Cook the pasta in salted boiling water for 6-8 minutes. Add the peas in the last 2 minutes of cooking. Drain, reserving ¼ cup of the pasta cooking water.

  2. Step 2

    Place the lemon juice, zest, garlic, oil and chilli in a large bowl. Season to taste with salt and pepper. Add the pasta and cooking water to the boil while hot and toss to coat.

  3. Step 3

    Serve with mint, dill and ricotta, lightly drizzled with olive oil.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/pea-green-chilli-and-dill-pasta-20240506-p5fpd8.html