Pea, Mint and Ricotta Protein Pasta

The quickest vegetarian dish here — the peas cook in the pasta water and the ricotta becomes the sauce without any heat.

The pasta contributes 26.4 g of protein per serving (160 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

  • Protelle pasta — 160 g dry
  • Frozen peas — 250 g
  • Ricotta — 150 g
  • Fresh mint — a handful
  • Lemon — half
  • Parmesan — 30 g
  • Olive oil — 2 tbsp
  • Salt, pepper

Method

  1. Cook the pasta in salted water — 8–10 minutes, adding the peas for the last 3. Keep 150 ml of the water.
  2. In a bowl, beat the ricotta with the lemon zest, olive oil, salt and pepper.
  3. Drain the pasta and peas and return them to the pan.
  4. Add the ricotta and a few spoonfuls of the cooking water, and stir until creamy.
  5. Fold through the chopped mint, scatter with parmesan and finish with lemon juice.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.

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