Pulse – Spring pasta with peas, ricotta and lemon

Except from our – magnificent – trip to São Miguel (dispatch to follow) during our Easter holidays, there has been a lot of work going on here right now in ‘real life’, while my digital life has shifted to Instagram mostly these days. This won’t be the beginning of a lenghty complaint, but an explanation: My recreational program these days mostly consists of some knitting in the evening and short walks in the sun in the afternoon – in case it appears for a moment.

Inspirational cooking and baking – this is not your time! It’s time for simple and quick staples: salad, hummus and falafel – shakshuka – pancakes + x – stews with leftovers from the fridge – simple pasta dishes

In the end, this simple pasta recipe made it to this place. Cause it’s as simple as it’s good. And althought the peas are still from the freezer, it’s a dish that brings the taste of spring right into your apartment. Best about the pea ricotta cream: You can put any remains on your sandwich the next day, or eat it with some falafel or …

The day will come when there is time for artsy-fartsy dishes 😉


Spring pasta with peas, ricotta and lemon (2 p.)

200 g peas, 100 g ricotta, 1 tablespoon olive oil, 1 tablespoon lemon juice, zest of 1 lemon,  6 tablespoons grated pecorino (or parmesan) cheese, salt, pepper
100 g pasta
optional: cress or other microgreens

Defrost peas, if you use frozen ones. Blanch peas for 1-2 minutes, if you are using fresh ones. In a food processor or with a handheld blender pulse about ¾ of the peas together with ricotta, olive oil and lemon juice. Add lemon zest and pecorino but leave some of each for serving. Season to taste with salt and pepper.
Cook pasta due to instructions. Keep some of the cooking water and drain pasta. Bring back to the pot and add pea ricotta cream. Add a bit of cooking water, if necessary, to thin the sauce. Serve immediately and sprinkle with remaining lemon zest and pecorino cheese (and cress).

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