Light and lemony, this vegetarian pasta is a weeknight hero.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Pea & Kale Pesto:
Pasta:
Method
Pea & Kale Pesto
In food processor, add peas, kale, garlic, pine nuts, lemon zest and juice, and olive oil. Season with salt and pepper; pulse until smooth.
Pasta
In saucepan of boiling salted water, cook pasta according to package directions. Reserving about 1 cup pasta water, drain pasta.
Meanwhile, in nonstick skillet, heat oil over medium heat. Add onion and peas; cook, stirring often, about 2 minutes. Add cooked pasta, pesto, lemon zest and juice, and a small amount of reserved pasta water, if desired. Season with salt and pepper. Set aside.
In bowl, combine ricotta and cream; season with salt and pepper. Divide ricotta cream among 4 plates; top with pasta. Sprinkle with Parmesan and serve with lemon wedges, if using.
Nutritional facts Per serving: about
- Iron 8.1 mg
- Fibre 12 g
- Sodium 250 mg
- Sugars 12 g
- Protein 35 g
- Calories 1,095
- Total fat 51 g
- Cholesterol 55 mg
- Saturated fat 14 g
- Total carbohydrate 124 g
