Pea Ricotta Fusilli

• Fusilli(320 g)
• Peas(200 g)
• Ricotta(250 g)
• Parmesan(40 g)
• Lemon(1)
• Olive oil(1 tbsp)
• Garlic(2 cloves)
• Fresh basil(10 g)optional
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Finely grate {Parmesan}, zest the {Lemon}, then juice half of it. Finely grate or mince the {Garlic}.

   ~8 min

2. 2

   Cook {Fusilli} in the boiling water until just shy of al dente, about 9 minutes. Add {Peas} for the final 2 minutes of cooking.

   ~9 min

3. 3

   While the pasta cooks, warm {Olive oil} in a large skillet over medium heat. Add {Garlic} and cook for 1 minute until fragrant but not colored.

   ~2 min

4. 4

   Reserve 250ml pasta water, then drain the fusilli and peas. Add the hot pasta and peas to the skillet with {Ricotta}, {Parmesan}, lemon zest, 2 tbsp lemon juice, {Salt}, and {Black pepper}. Add enough reserved pasta water to loosen into a silky sauce that coats everything, then tear in most of the {Fresh basil}.

   ~4 min

5. 5

   Serve the pasta in warm bowls with the remaining basil scattered over the top and extra black pepper if you like.

   ~2 min