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!
Tagliatelle Pasta - 100g
Pumpkin Seeds - 10g
Kale - 50g
Onion - 1
Ricotta Cheese - 100g
Peas - 50g
Fresh Cream - 100ml
Lemon Juice - 15ml
Dried Chilli Flakes - 5ml
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!
Tagliatelle Pasta - 200g
Pumpkin Seeds - 20g
Kale - 100g
Onion - 1
Ricotta Cheese - 200g
Peas - 100g
Fresh Cream - 200ml
Lemon Juice - 30ml
Dried Chilli Flakes - 10ml
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!
Tagliatelle Pasta - 300g
Pumpkin Seeds - 30g
Kale - 150g
Onions - 2
Ricotta Cheese - 300g
Peas - 150g
Fresh Cream - 300ml
Lemon Juice - 45ml
Dried Chilli Flakes - 15ml
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!
Tagliatelle Pasta - 400g
Pumpkin Seeds - 40g
Kale - 200g
Onions - 2
Ricotta Cheese - 400g
Peas - 200g
Fresh Cream - 400ml
Lemon Juice - 60ml
Dried Chilli Flakes - 20ml
Woolies Products in this dish
