Ingredients

The following ingredients have 2 Servings
  • 125g frozen peas
  • 50g frozen broad beans
  • 1 tbsp olive oil
  • 1 small leek, finely sliced
  • 1 tsp dried chilli flakes
  • 75g ricotta
  • 20g parmesan (or veggie alternative), grated, plus a little extra to serve
  • 1/2 lemon, zested and juiced
  • 150g linguine
  • a small bunch mint, shredded

Instruction

  • Put the peas and broad beans into a bowl and pour over a kettle of boiling water. Leave for 1 minute, drain, and pod the broad beans. Take about ¾ of the peas and blend in a food processor or with a hand blender with 1 tbsp of water until smooth.
  • Heat the olive oil in a frying pan and fry the leek with some seasoning for 8-10 minutes until soft. Stir in the chilli flakes, broad beans and remaining peas, and fry for 2 minutes. Cool slightly and put into a bowl with the pea purée, ricotta, parmesan, lemon zest and juice and some seasoning, and mix well.
  • Cook the linguine following pack instructions, reserving some cooking water.
  • Tip the pasta back into the pan and add the pea and leek mix, and a splash of the cooking water. Mix well and serve with the mint and more parmesan, if you like.