This vegetarian pasta has it all: easy-to-follow steps, elevated ingredients, varying textures and most important of all, the wow factor. Look forward to a flavourful fork full of al dente tagliatelle pasta covered in a ricotta, cream, pea & lemon sauce, layered with wilted kale, silky onions, a chilli kick and Italian-style cheese.
Lemony Green Pasta with Peas & Ricotta
Lemony Green Pasta with Peas & Ricotta
with Italian-style hard cheese & pumpkin seeds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Dried Chilli Flakes
- Fresh Cream
- Grated Italian-style Hard Cheese
- Kale
- Lemon
- Lemons
- Onion
- Onions
- Peas
- Pumpkin Seeds
- Ricotta Cheese
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Veggie MEDLEY
Add the shredded Kale to a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the dressed kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and cover.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the Peas, the cream, the juice from 2 Lemon wedges, and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the Kale & Onion, toss through the cooked pasta, the Lemon zest (to taste), the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, drizzle in the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the grated hard cheese. Garnish with the toasted seeds and, if you would like more heat, any remaining chilli flakes. Serve any remaining Lemon wedges on the side.
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Veggie MEDLEY
Add the shredded Kale to a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the dressed kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and cover.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the Peas, the cream, the juice from 4 Lemon wedges, and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the Kale & Onion, toss through the cooked pasta, the Lemon zest (to taste), the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, drizzle in the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the grated hard cheese. Garnish with the toasted seeds and, if you would like more heat, any remaining chilli flakes.
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Veggie MEDLEY
Add the shredded Kale to a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the dressed kale and fry until slightly wilted, 3-5 minutes. Remove from the pan and cover.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the Peas, the cream, the juice from 6 Lemon wedges, and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the Kale & Onion, toss through the cooked pasta, the Lemon zest (to taste), the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, drizzle in the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the grated hard cheese. Garnish with the toasted seeds and, if you would like more heat, any remaining chilli flakes. Serve any remaining Lemon wedges on the side.
ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Veggie MEDLEY
Add the shredded Kale to a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the dressed kale and fry until slightly wilted, 3-5 minutes. Remove from the pan and cover.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the Peas, the cream, the juice from 8 Lemon wedges, and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the Kale & Onion, toss through the cooked pasta, the Lemon zest (to taste), the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, drizzle in the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the grated hard cheese. Garnish with the toasted seeds and, if you would like more heat, any remaining chilli flakes.
Frequently Asked Questions
What is the preparation time for Lemony Green Pasta with Peas & Ricotta?
The preparation time for Lemony Green Pasta with Peas & Ricotta with Italian-style hard cheese & pumpkin seeds is between 25 and 40 minutes.
What is the total time required to make Lemony Green Pasta with Peas & Ricotta with Italian-style hard cheese & pumpkin seeds?
The total time required to make Lemony Green Pasta with Peas & Ricotta with Italian-style hard cheese & pumpkin seeds is between 35 and 50 minutes.
How many servings does Lemony Green Pasta with Peas & Ricotta provide?
4 servings
What are the main ingredients in Lemony Green Pasta with Peas & Ricotta?
Dried Chilli Flakes, Fresh Cream, Grated Italian-style Hard Cheese, Kale, Lemon, Lemons, Onion, Onions, Peas, Pumpkin Seeds, Ricotta Cheese, Tagliatelle Pasta
What is the nutritional information of Lemony Green Pasta with Peas & Ricotta?
Calories: 818, Carbs: 81 grams, Fat: grams, Protein: 37.1 grams, Sugar: 12.6 grams, Salt: 303 grams
How do I prepare Lemony Green Pasta with Peas & Ricotta?
GREAT GREEN SAUCE: In a blender, add the ricotta cheese, the peas, the cream, the juice from 4 lemon wedges, and seasoning. Pulse until smooth and creamy. Set aside. BETTER TOGETHER: To the pan with the kale & onion, toss through the cooked pasta, the lemon zest (to taste), the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, drizzle in the reserved pasta water until desired consistency. Set aside. ALWAYS AL DENTE: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. TOASTED SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. VEGGIE MEDLEY: Add the shredded kale to a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the dressed kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and cover. PERFECT PASTA: Plate up the luscious green pasta and sprinkle with the grated hard cheese. Garnish with the toasted seeds and, if you would like more heat, any remaining chilli flakes.
What should be prepared from my kitchen to make Lemony Green Pasta with Peas & Ricotta?
Dried Chilli Flakes, Fresh Cream, Grated Italian-style Hard Cheese, Kale, Lemon, Lemons, Onion, Onions, Peas, Pumpkin Seeds, Ricotta Cheese, Tagliatelle Pasta
How many calories does Lemony Green Pasta with Peas & Ricotta have?
818 calories
How much fat content does Lemony Green Pasta with Peas & Ricotta have?
grams
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