For vegetarian pasta with a difference, try this green recipe made with minted peas and broad beans.
- Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente, adding half the peas and broad beans to the pan in the last minute of cooking. Drain well.
- Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add mint sprigs, lemon rind, chicken stock and remaining peas and broad beans. Cook, stirring, for 2-3 minutes or until peas and broad beans are heated through. Remove from heat.
- Use a potato masher to mash pea mixture until coarsely mashed. Season with salt and pepper.
- Add ricotta and feta to the pasta and gently toss to combine. Add mashed pea mixture and gently toss to combine. Spoon evenly among serving bowls. Sprinkle with mint leaves and serve immediately.
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