Pasta · FIRST EDITION
Pea, lemon & ricotta fusilli
Creamy ricotta, sweet peas and lemon caught in the curls of hot pasta.
20 minutes · Serves 2
Familiar shopping, satisfying portions and a little variety for the week.
If creamy pasta is your comfort food, ricotta and a splash of pasta water make a quick sauce off the heat.
Here’s how.
- 1
Put the pasta on
Bring a large pan of water to a boil, add salt and cook fusilli following the packet.
- 2
Mix the ricotta
Mix ricotta, oil, lemon zest, half the juice and black pepper in a large bowl.
- 3
Add the peas
Add peas to the pasta for the final 3 minutes. Before draining, reserve a mug of pasta water.
- 4
Make it silky
Toss drained pasta and peas with the ricotta off the heat. Add reserved water a spoonful at a time until creamy. Finish with more lemon juice to taste.
Keep the ricotta sauce off direct heat so it stays creamy rather than grainy.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.