- 400 g fresh tagliolini
- 140 g mangetout, trimmed
- 150 g fresh green peas
- olive oil, for tossing
- Parmesan, grated, for serving
- For the sauce, blend using a food processor
- 275 g ricotta, crumbled
- 100 g chevin, crumbled
- 2 olive oil
- 1 clove garlic, crushed
- 2 T chopped Italian parsley
- sea salt and freshly ground black pepper
Drop the pasta, sugar-snap peas, mangetout and green peas into a large saucepan of salted, boiling water, and cook for 4 minutes, or until the pasta is al dente and the peas are tender.
Drain, setting aside a jug of pasta water. Toss with a slick of olive oil. Add a big dollop of sauce to each serving (ensure the sauce is not colder than room temperature) – if necessary, add a little of the hot pasta water to loosen – and pass round the Parmesan.
Per serving: 2702.1 kJ, 24.1 g protein, 30.4 g fat, 63 g carbs