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, and a chilli kick.
Lemony Pasta, Peas & Ricotta
Lemony Pasta, Peas & Ricotta
with pumpkin seeds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Dried Chilli Flakes
- Fresh Cream
- Kale
- Lemon Juice
- 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. Return the pan to 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. Set aside.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the Peas, the cream, the lemon juice (to taste), and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the Kale & Onion, toss through the cooked pasta, the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, loosen with the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the toasted seeds. If you would like more heat, sprinkle over any remaining chilli flakes. Indulge, Chef!
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. Return the pan to 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. Set aside.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the Peas, the cream, the lemon juice (to taste), and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the Kale & Onion, toss through the cooked pasta, the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, loosen with the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the toasted seeds. If you would like more heat, sprinkle over any remaining chilli flakes. Indulge, Chef!
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. Return the pan to 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. Set aside.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the Peas, the cream, the lemon juice (to taste), and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the Kale & Onion, toss through the cooked pasta, the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, loosen with the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the toasted seeds. If you would like more heat, sprinkle over any remaining chilli flakes. Indulge, Chef!
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. Return the pan to 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. Set aside.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the Peas, the cream, the lemon juice (to taste), and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the Kale & Onion, toss through the cooked pasta, the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, loosen with the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the toasted seeds. If you would like more heat, sprinkle over any remaining chilli flakes. Indulge, Chef!
Frequently Asked Questions
What is the preparation time for Lemony Pasta, Peas & Ricotta?
The preparation time for Lemony Pasta, Peas & Ricotta with pumpkin seeds is between 25 and 40 minutes.
What is the total time required to make Lemony Pasta, Peas & Ricotta with pumpkin seeds?
The total time required to make Lemony Pasta, Peas & Ricotta with pumpkin seeds is between 35 and 50 minutes.
How many servings does Lemony Pasta, Peas & Ricotta provide?
4 servings
What are the main ingredients in Lemony Pasta, Peas & Ricotta?
Dried Chilli Flakes, Fresh Cream, Kale, Lemon Juice, Onion, Onions, Peas, Pumpkin Seeds, Ricotta Cheese, Tagliatelle Pasta
What is the nutritional information of Lemony Pasta, Peas & Ricotta?
Calories: 1030, Carbs: 86 grams, Fat: grams, Protein: 32.3 grams, Sugar: 17 grams, Salt: 213 grams
How do I prepare Lemony Pasta, Peas & Ricotta?
PERFECT PASTA: Plate up the luscious green pasta and sprinkle with the toasted seeds. If you would like more heat, sprinkle over any remaining chilli flakes. Indulge, Chef! BETTER TOGETHER: To the pan with the kale & onion, toss through the cooked pasta, the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, loosen with the reserved pasta water until desired consistency. Set aside. GREAT GREEN SAUCE: In a blender, add the ricotta cheese, the peas, the cream, the lemon juice (to taste), and seasoning. Pulse until smooth and creamy. 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. Return the pan to 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. Set aside.
What should be prepared from my kitchen to make Lemony Pasta, Peas & Ricotta?
Dried Chilli Flakes, Fresh Cream, Kale, Lemon Juice, Onion, Onions, Peas, Pumpkin Seeds, Ricotta Cheese, Tagliatelle Pasta
How many calories does Lemony Pasta, Peas & Ricotta have?
1030 calories
How much fat content does Lemony Pasta, Peas & Ricotta have?
grams
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