Lemony Ricotta & Pea Pasta


Spring is here my lovelies! The sun is shining, our bodies are making vitamin D again and all is well in the world. The arrival of spring also means the start of lots of gorgeous fruits and vegetables coming in to season, including two of my personal favourites: peas and asparagus. These are two quintessentially British vegetables that really are classic in English cuisine, fresh garden peas and asparagus are perfect for spring and summer dishes. While some people may think of frozen peas as a boring, mundane veggie, fresh peas are actually little nutritional powerhouses. They are a great source of vitamin K, vitamin C, vitamin B6, vitamin A and  phytonutrients. This pasta dish has a delicious light and fresh flavour that is perfect for sunny days. If you like pea soup or pesto, you will love this pasta. With ricotta, lemon, fresh peas, garlic, pine nuts, asparagus and sautéed asparagus, it is absolutely delicious!


Lemony Ricotta & Pea Pasta

Serves: 4

Time: 20 minutes


250g ricotta

375g (2.5 cups) fresh peas

1 lemon

30g (1/4 cup) pine nuts

1 clove garlic 

100g fine asparagus or asparagus tips

300g pasta 

Parmesean to serve



1. Zest the lemon and cut in half. Set a large saucepan of water to boil.

2. In a food processor, add the ricotta, garlic, pine nuts, lemon zest, juice of half the lemon and 2 cups (200g) of the peas. Whizz up until blended with some chunks of pea remaining. Season with salt and pepper to taste.

3. Once boiling, add the pasta to your water and cook for the time specified for your pasta.

4. Meanwhile, chop the asparagus in to halves or thirds and add to a frying pan with a little olive oil over medium heat. Sauté the asparagus with a bit of salt and pepper for 5-7 minutes until the asparagus is slightly golden and tender, but still crisp.

5. Once the pasta is cooked, drain it and return it to the pan over low heat with the pea sauce, the remaining 75g (1/2 cup) of peas and the asparagus. Mix well and stir until heated through.

6. Serve with a crack of black pepper, a few more pine nuts and a sprinkle of parmesan.

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