Pea and ricotta pasta

Ingredients:

• 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)

Method:

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.