Thursday, February 17, 2011

Lemon Pea And Ricotta Pasta

Simple yet delicious

I am too tired to fuss about in the kitchen, so this is my quick fix (taken from my newly acquired Australian Womans Weekly recipe book)

375 gm angel hair pasta
2 cups frozen peas
2 tsp olive oil
2 cloves garlic (thinly sliced)
2 tsp finely grated lemon rind
1/2 cup lemon juice
Salt and pepper to taste

1. Cook pasta in large saucepan of boiling water until tender(see instructions on packet); add peas during the last minute of pasta cooking time. Drain, reserving 1/4 cup cooking liquid. Rinse pasta and peas under cold water, drain.

2. Heat oil in small frying pan, add garlic and heat until fragrant.

3. Combine pasta and peas in large bowl with reserved cooking liquid, garlic, lemon rind and juice, Toss well and stir in Ricotta cheese.

Bon Apetit!

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