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How to make Pea and ricotta spaghetti with mint gremolata

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 300g dried spaghettini
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • 3/4 cup frozen peas
  • 4 cups baby spinach
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup low-fat smooth ricotta

Mint Gremolata

  • 2 teaspoons finely grated lemon rind
  • 1/2 cup chopped fresh mint leaves
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 small garlic clove, finely chopped

Method

  • Step 1 Make Mint Gremolata. Combine lemon rind, mint, parsley and garlic in a bowl. Season with salt and pepper. Cover. Set aside until required.
  • Step 2 Cook pasta following packet directions until just tender, adding asparagus and peas in the last 2 minutes of cooking time. Drain, reserving 1/3 cup of cooking water.
  • Step 3 Return pasta mixture to pan over low heat. Add reserved cooking water. Toss over heat for 2 minutes. Add spinach and oil. Toss until spinach just starts to wilt. Season with pepper.
  • Step 4 Divide pasta among serving bowls. Dollop with ricotta and spoon over gremolata. Serve.