Gluten Free Pasta with Ricotta, Peas and Lemon
Serving Size: 4 Start to Finish Time: 10 Minutes
Recipe by Chef Pino Di Cerbo
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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
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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!
