Pea and ricotta pasta

Serve this green goddess hot or cold, plus it can double up as lunch the next day.

Less than 30 minutes

Serves 4

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  • 300g PnP Livewell wholewheat penne or regular penne pasta
  • 2 Tbsp (30ml) olive oil
  • 2 Tbsp (30ml) butter (optional)
  • 4 cups (500g) frozen peas
  • 1 packet (300g) baby spinach
  • 1 tub (200g) ricotta cheese
  • 1 cup (250ml) hot vegetable stock (or reserved pasta water)
  • Handful each fresh mint and dill + extra for serving
  • Lemon juice, to taste
  • Salt and milled pepper
  • Toasted pumpkin seeds, for serving (optional)


  1. Bring a pot of salted water to a rolling boil and cook pasta for 8 minutes, stirring regularly.
  2. Drain, reserving a cup of pasta water.
  3. Rinse pasta under cold water to stop the cooking process. Set aside.
  4. Heat olive oil and butter in a pan and sauté peas and spinach.
  5. Add stock, herbs, lemon juice and ¾ ricotta cheese.
  6. Blitz to make a pesto-like sauce.
  7. Toss pasta through sauce and serve topped with remaining ricotta and toasted pumpkin seeds, if you like.


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