Pea & Ricotta Pasta
Spring has sprung and this is the perfect dish as the weather warms up, created by Daen Lia from Daen’s Kitchen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.co.nz.
Cooking tools:
- Blender
- Microplane
- Skillet
- Pot
- Colander
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Citrus press
Ingredients
- 500g San Remo No. 29 Large Shells
- 3 tablespoons olive oil
- 1 white onion, finely diced
- 3 garlic cloves, crushed
- 2 cups peas
- 1½ cups chicken or vegetable stock
- 1 lemon, juiced and zested
- Salt
- pepper
- ½ cup Parmesan, grated
- 200g ricotta
- Fresh basil and chives, to serve
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