Recipe excerpted from Instant Entertaining by Donna Hay
Lemon, Ricotta & Penne Pasta
This citrus-infused pasta dish is light yet satisfying
Ingredients (Serves 4)
|400 g||pappardelle or wide ribbon pasta|
|1/4||cup fresh lemon juice|
|3||tbsp olive oil|
|1||cup cooked green peas|
|1/2||cup sliced mint leaves|
|500||g fresh ricotta cheese|
|Grated parmesan cheese to serve|
- Place pasta in a large pot of salted boiling water and cook, 10-12 minutes, until al dente. Drain and return to pot.
- Toss pasta with lemon juice, oil, peas and mint. Season with salt and pepper, add ricotta and gently mix.
- Spoon onto serving plates and top with Parmesan.
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By Donna Hay
Following the worldwide success of her last book, The Instant Cook, Donna Hay brings you fresh, easy-to-follow recipes and clever styling ideas for entertaining family and friends. From an impromptu weeknight dinner for two to a celebration for twelve, from a lazy Sunday lunch to an elaborate Asian-inspired Saturday feast, Instant Entertaining is everything you need to make your occasion an instant success.
*This recipe has been adapted from its original.