Peas And Ricotta Pasta

Peas And Ricotta Pasta

By The Weekly  , ,

June 14, 2016

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  • Yields: 4 Servings


1 cup frozen peas, blanched

200 g fresh Ricotta cheese, crumbled

150 g sliced ham, chopped

4 green onions, sliced

1 tbsp extra virgin olive oil

½ cup picked mint leaves

375 g pasta


1In a large bowl, combine blanched frozen peas, crumbled Ricotta, sliced ham, green onions and oil. Season to taste.

2Toss through hot pasta with ½ cup picked mint leaves.

Photo: Bauer/Rob Shaw

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