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

Name: Break out the frozen peas for this perfect meat-free Monday pasta
Cook time: 30 min
Yield: 4
Cuisine: Italian
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

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

Jessica Brook

May 9, 2024

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

easyTime:< 30 minsServes:4

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

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

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.
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.
Step 3
Serve with mint, dill and ricotta, lightly drizzled with olive oil.