Rigatoni with ricotta and peas
- 1 pack Mitsides Rigatoni 500g
- 250g ricotta cheese
- ⅓ cup olive oil
- 2 cups peas, defrosted
- 1 small lemon, zest and juice
- a pinch of chili flakes
- 1 garlic clove, minced
- ½ cup mixed fresh herbs, chopped (basil, chives, parsley)
- ½ cup pine nuts, toasted
- 1 cup parmesan cheese
- salt and pepper
Cook pasta in plenty of salted boiling water following pack instructions. In the meantime, in a food processor, add ricotta, olive oil, 1 cup peas, lemon juice and zest, herbs, garlic and chili flakes, salt and pepper and pulse until you get a creamy but not completely smooth mixture.
Drain the pasta, mix with the ricotta mixture and add the remaining peas. Divide pasta in bowls and sprinkle pine nuts and parmesan cheese on top.