Perfectly al dente penne pasta is doused in a creamy sauce of ricotta, peas, garlic, Italian-style cheese, and spinach. Garnished with fresh lemon zest and toasted almonds. Delish!
Lemon, Ricotta & Pea Pasta
Lemon, Ricotta & Pea Pasta
with almonds, grated Italian-style hard cheese & spinach
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Almonds
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon
- Lemons
- Onion
- Onions
- Peas
- Penne Pasta
- Ricotta Cheese
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Loosen the ricotta with 40ml of water. Set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, about 1 minute (shifting constantly). Remove from the heat and stir in ¾ of the peas and the loosened ricotta until heated through, 1-2 minutes.
BLEND IT UP
In a blender, add the juice of 1 lemon wedge, the creamy pea & onion mixture, and ½ the grated cheese. Blend until smooth. Loosen with the reserved pasta water until the desired consistency. Season and toss through the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick.
FINAL TOUCHES
Return the pot of pea pasta to medium heat. Stir through the remaining peas and the shredded spinach until wilted, 2-3 minutes.
ET VOILA!
Plate up the pea & ricotta pasta. Sprinkle over the lemon zest, the remaining cheese, and the toasted almonds. Serve with any remaining lemon wedges. Service, please!
Almonds - 15g
Penne Pasta - 125g
Ricotta Cheese - 100g
Onion - 1
Garlic Clove - 1
Peas - 50g
Lemon - 1
Grated Italian-style Hard Cheese - 30ml
Spinach - 50g
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Loosen the ricotta with 80ml of water. Set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, about 1 minute (shifting constantly). Remove from the heat and stir in ¾ of the peas and the loosened ricotta until heated through, 1-2 minutes.
BLEND IT UP
In a blender, add the juice of 2 lemon wedges, the creamy pea & onion mixture, and ½ the grated cheese. Blend until smooth. Loosen with the reserved pasta water until the desired consistency. Season and toss through the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick.
FINAL TOUCHES
Return the pot of pea pasta to medium heat. Stir through the remaining peas and the shredded spinach until wilted, 2-3 minutes.
ET VOILA!
Plate up the pea & ricotta pasta. Sprinkle over the lemon zest, the remaining cheese, and the toasted almonds. Serve with any remaining lemon wedges. Service, please!
Penne Pasta - 250g
Almonds - 30g
Ricotta Cheese - 200g
Onion - 1
Garlic Clove - 1
Peas - 100g
Lemon - 1
Grated Italian-style Hard Cheese - 60ml
Spinach - 100g
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Loosen the ricotta with 120ml of water. Set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, about 1 minute (shifting constantly). Remove from the heat and stir in ¾ of the peas and the loosened ricotta until heated through, 1-2 minutes.
BLEND IT UP
In a blender, add the juice of 3 lemon wedges, the creamy pea & onion mixture, and ½ the grated cheese. Blend until smooth. Loosen with the reserved pasta water until the desired consistency. Season and toss through the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick.
FINAL TOUCHES
Return the pot of pea pasta to medium heat. Stir through the remaining peas and the shredded spinach until wilted, 2-3 minutes.
ET VOILA!
Plate up the pea & ricotta pasta. Sprinkle over the lemon zest, the remaining cheese, and the toasted almonds. Serve with any remaining lemon wedges. Service, please!
Penne Pasta - 375g
Almonds - 45g
Ricotta Cheese - 300g
Onions - 2
Garlic Cloves - 2
Peas - 150g
Lemons - 2
Grated Italian-style Hard Cheese - 90ml
Spinach - 150g
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
START THE SAUCE
Loosen the ricotta with 160ml of water. Set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, about 1 minute (shifting constantly). Remove from the heat and stir in ¾ of the peas and the loosened ricotta until heated through, 1-2 minutes.
BLEND IT UP
In a blender, add the juice of 4 lemon wedges, the creamy pea & onion mixture, and ½ the grated cheese. Blend until smooth. Loosen with the reserved pasta water until the desired consistency. Season and toss through the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick.
FINAL TOUCHES
Return the pot of pea pasta to medium heat. Stir through the remaining peas and the shredded spinach until wilted, 2-3 minutes.
ET VOILA!
Plate up the pea & ricotta pasta. Sprinkle over the lemon zest, the remaining cheese, and the toasted almonds. Serve with any remaining lemon wedges. Service, please!
Penne Pasta - 500g
Almonds - 60g
Ricotta Cheese - 400g
Onions - 2
Garlic Cloves - 2
Peas - 200g
Lemons - 2
Grated Italian-style Hard Cheese - 125ml
Spinach - 200g
Woolies Products in this dish
