It’s Great British pea week and us British pea-ps love’m!
Pea pasta n peas tossed in a garlic, spring onion chilli oil with dollops of lemony cashew ricottaaaaa 💚
A fresh, summery and easy pea-sy dish! Okay enough with the puns….
Check this though, the pasta is made with actual peas, nothing else! Making it naturally vegan and gluten free 🙌🏻
PEA PASTA WITH LEMONY CASHEW RICOTTA
Servings: 1
Ingredients
- 100 g pea pasta I used Profusion organic
- 3 spring onions sliced
- At least 1 tsp red chilli chopped (more if you like thangs hot 🔥)
- 1/2 cup peas
- 1 small garlic clove minced
- 2 tbsp extra virgin olive oil
Ricotta
- 1/2 cup cashews soaked overnight
- 1-2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp water
- Himalayan salt
Instructions
- Blitz all ricotta ingredients in a high speed food processor/blender. Taste and adjust seasoning if needed.
- Boil pasta to packet instructions.
- In a frying pan heat the oil and add in the peas. Saute for 3 mins then whack in the spring onion + garlic + chilli + salt + pepper. Cook for a further 2 or so mins until the peas are soft.
- Off the heat add in the cooked pasta, gently stir till everything has mixed and mingled together.
- Bung the pasta into a serving dish, dollop with ricotta and dive in!
Notes
For best results make the ricotta in advance.
Keeps up to 3 days in the fridge.