LYNTON'S PEA PASTA

INGREDIENTS
  • 1 packet of La Molisana Fusilli Pasta
  • 400g frozen peas
  • 2 cloves of garlic
  • 100g ricotta
  • juice and zest of a lemon
  • sea salt and freshly cracked black pepper
  • Colavita extra virgin olive oil
  • Fresh basil leaves to serve
  • small bunch of watercress to serve
METHOD
  1. Heat a large pot of salted water to a rapid boil. Add the La Molisana Fusilli pasta and cook according to packet instructions.
  2. Meanwhile place the peas into a strainer or sieve and blanch briefly in the pasta water. Add the peas and 3/4 of the ricotta to a food processor along with the lemon zest a pinch of salt and fresh black pepper and pulse until you have a coarse puree.
  3. Gently heat a drizzle of Colavita extra virgin olive oil over medium heat and bruise the cloves of garlic before adding. Cook for a few minutes until the garlic begins to soften, add the pea puree and keep warm until the La Molisana Fusilli pasta is ready.
  4. Using a slotted spoon or spider transfer the La Molisana Fusilli pasta to the pan along with a little pasta water, toss the La Molisana Fusilli pasta until it is all evenly coated. Adjust the seasoning with salt, pepper and lemon juice and stir through the last of the ricotta.
  5. Dish up and top with fresh basil and watercress leaves.
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