Ingredients

Method

• 500 g linguini
• 200 g peas
• 60 g rocket, watercress and baby spinach
• 3 cloves cloves garlic, smashed
• 250 g cultured cream
• Sea salt and freshly ground black pepper, to taste
• 250 g baby button mushrooms
• 2 T olive oil, plus extra for drizzling
• 1 x 280 g tub ricotta

Method

Ingredients

Boil the linguini in a large saucepan until al dente.
Blanch the petits pois and salad leaves in another saucepan for 30 seconds. Remove and drain. Refresh in a bowl of ice-cold water.
Add the blanched peas, leaves, garlic and crème fraîche to a large mixing bowl.
Blend together using a hand blender to form a purée.
Season to taste.
Fry the button mushrooms in olive oil, in a pan over a medium to high heat, until golden brown and cooked through.
Coat the warm linguini in the pea purée, in a large mixing bowl.
Twirl the pasta into little nests, using a fork, and place on serving dishes.
Cut wedges of ricotta, for serving.Scatter over the mushrooms. Season with sea salt and freshly ground black pepper.
Finish with a good drizzle of olive oil.

Per serving: 2272 kJ, 19.7 g protein, 23.5 g fat, 62.4 g carbs