Summer fettuccine with peas, mint and ricotta

Posted by Sarah Graham on 4 October 2013

This is a lovely quick recipe for entertaining friends and family (when you want to spend more time chatting than fussing over vol-au-vents) and the lemon and mint give a delicious summery zing to a simple dish.

Serves 2 | Preparation time 5 minutes | Cooking time 10 minutes

Ingredients

1/2 packet fettuccine
1-2 Tbsp olive oil
1/2 cup frozen peas
Handful fresh snap or mage tout  peas
1/3 cup ricotta cheese, roughly torn (or crumbled feta, if you prefer)
1Tbsp chopped fresh mint
1/2 fresh lemon
S + P

Method

1. Cook the pasta according to packet instructions, drain and set aside

2. Meanwhile, microwave the frozen peas on high for 3-4 minutes until cooked through. Drizzle the pasta with olive oil, toss with the peas, ricotta and mint. Drizzle with a squeeze of lemon juice, and sprinkle generously with salt and freshly ground black pepper.

As with most things, you could add bacon here if you wanted to.

This recipe is courtesy of Sarah Graham, South African food blogger, writer of the recipe book “Bitten”, and star of “Bitten: Sarah Graham cooks Cape Town” which aired in May 2013.

bitten cover sarah graham

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