Gluten Free Pasta with Ricotta, Peas and Lemon

Serving Size: 4 Start to Finish Time: 10 Minutes
Recipe by Chef Pino Di Cerbo

• Ingredients

  250 g Le Veneziane Gluten Free Eliche Pasta

  1 cup frozen or fresh peas

  300 grams ricotta cheese

  1 garlic clove, grated

  1 lemon, zest only

  1 small bunch parsley, chopped

  Parmigiano, freshly grated

  Aurora Sea Salt

  Freshly ground black pepper

• Directions

  Bring a large pot of salted water to a boil and blanch the peas for a minute or two.

  Meanwhile, mix the ricotta, garlic, lemon zest, parsley and as much Parmigiano as you like in a large serving bowl.

  Strain the peas and stir into the ricotta mixture.

  Cook Le Veneziane pasta to package directions and transfer the hot pasta to the bowl. Mix to combine.

  Top with more Parmigiano and serve. Enjoy!