Those unsung heroes of the busy kitchen,frozen peas,get their moment to shine in this simple but smashing pasta dish.
400g baby pasta shells
185g (1 cup) frozen peas
juice and zest of 1 lemon
1 small garlic clove,crushed
¼ cup extra virgin olive oil,plus extra to drizzle
1 long green chilli,finely chopped
½ cup mint leaves
½ cup picked dill fronds
400g firm ricotta,to serve
Cook the pasta in salted boiling water for 6-8 minutes. Add the peas in the last 2 minutes of cooking. Drain,reserving ¼ cup of the pasta cooking water.
Place the lemon juice,zest,garlic,oil and chilli in a large bowl. Season to taste with salt and pepper. Add the pasta and cooking water to the boil while hot and toss to coat.
Serve with mint,dill and ricotta,lightly drizzled with olive oil.
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