Unfortunately I don’t have time to write a proper post, but I made this lovely pasta over the weekend and I just have to share it with you. It’s really very simple (as most good recipes are), and its success relies on the quality of ingredients (as most good recipes' do).
Buy decent ricotta (the kind that comes in its own little ‘basket’) — Woolies do a nice one. And try to buy fresh peas still in their pods if you can. It’s sort of the whole point of the dish: to have fresh spring peas.
I love shelling peas... I like to imagine I am a fifties Italian housewife, sitting outside, watching the world go by, gossiping, shelling peas over a large bucket.
Sometimes I even tie a little scarf over my hair, peasant style.
No I don't. I just made that up.
Be careful not to overcook the peas — they should be tender but still firm and bright green. Blanching is best.
Penne with lemon, ricotta and spring peas
¼ cup freshly squeezed lemon juice
About 3 tablespoons extra virgin olive oil
2½ cups green peas, blanched
½ cup finely sliced basil leaves
Sea salt and freshly ground black pepper
500g ricotta cheese
Grated Parmesan, to taste
Place the pasta in a large saucepan of salted boiling water and cook until al dente. Drain and return to the pan. Toss the pasta with the olive oil, lemon juice, basil, peas, salt and pepper. Add the ricotta and mix gently. Spoon onto serving plates and top with an extra glug of olive oil and the Parmesan.