Serves 2 | Preparation time 5 minutes | Cooking time 10 minutes
1-2 Tbsp olive oil
1/2 cup frozen peas
Handful fresh snap or mage tout peas
1/3 cup ricotta cheese, roughly torn (or crumbled feta, if you prefer)
1Tbsp chopped fresh mint
1/2 fresh lemon
S + P
2. Meanwhile, microwave the frozen peas on high for 3-4 minutes until cooked through. Drizzle the pasta with olive oil, toss with the peas, ricotta and mint. Drizzle with a squeeze of lemon juice, and sprinkle generously with salt and freshly ground black pepper.
As with most things, you could add bacon here if you wanted to.
This recipe is courtesy of Sarah Graham, South African food blogger, writer of the recipe book “Bitten”, and star of “Bitten: Sarah Graham cooks Cape Town” which aired in May 2013.
- See more at: http://blog.getaway.co.za/food/recipes/summer-fettuccine-peas-mint-ricott/#sthash.GbRY9N1B.dpuf
Did you know
Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice
creams. It is also used as flavorings in breath fresheners, drinks, antiseptic
mouth rinses, toothpaste, chewing gum, and desserts. We never thought of trying
it in a pasta and it worked out fantastically. It was also very quick and easy
to make and prepare!Ingredients
1/2 packet fettuccine1-2 Tbsp olive oil
1/2 cup frozen peas
Handful fresh snap or mage tout peas
1/3 cup ricotta cheese, roughly torn (or crumbled feta, if you prefer)
1Tbsp chopped fresh mint
1/2 fresh lemon
S + P
Method
1. Cook the pasta according to packet instructions, drain and set aside2. Meanwhile, microwave the frozen peas on high for 3-4 minutes until cooked through. Drizzle the pasta with olive oil, toss with the peas, ricotta and mint. Drizzle with a squeeze of lemon juice, and sprinkle generously with salt and freshly ground black pepper.
As with most things, you could add bacon here if you wanted to.
This recipe is courtesy of Sarah Graham, South African food blogger, writer of the recipe book “Bitten”, and star of “Bitten: Sarah Graham cooks Cape Town” which aired in May 2013.
- See more at: http://blog.getaway.co.za/food/recipes/summer-fettuccine-peas-mint-ricott/#sthash.GbRY9N1B.dpuf
Serves 2 | Preparation time 5 minutes | Cooking time 10 minutes
Ingredients
- 1/2 packet fettuccine
- 1-2 Tbsp olive oil
- 1/2 cup frozen peas
- Handful fresh snap or mage tout peas
- 1/3 cup ricotta cheese, roughly torn (or crumbled feta, if you prefer)
- 1Tbsp chopped fresh mint
- 1/2 fresh lemon
- Salt & Pepper
Method
- Cook the pasta according to packet instructions, drain and set aside
- Meanwhile, microwave the frozen peas on high for 3-4 minutes until cooked through.
- Drizzle the pasta with olive oil, toss with the peas, ricotta and mint.
- Drizzle with a squeeze of lemon juice, and sprinkle generously with salt and freshly ground black pepper.Serves 2 | Preparation time 5 minutes | Cooking time 10 minutes
This recipe
is courtesy of Getaway Magazine and Sarah Graham,
South African food blogger and writer of the recipe book “Bitten”.
Serves 2 | Preparation time 5 minutes | Cooking time 10 minutes
1-2 Tbsp olive oil
1/2 cup frozen peas
Handful fresh snap or mage tout peas
1/3 cup ricotta cheese, roughly torn (or crumbled feta, if you prefer)
1Tbsp chopped fresh mint
1/2 fresh lemon
S + P
2. Meanwhile, microwave the frozen peas on high for 3-4 minutes until cooked through. Drizzle the pasta with olive oil, toss with the peas, ricotta and mint. Drizzle with a squeeze of lemon juice, and sprinkle generously with salt and freshly ground black pepper.
As with most things, you could add bacon here if you wanted to.
This recipe is courtesy of Sarah Graham, South African food blogger, writer of the recipe book “Bitten”, and star of “Bitten: Sarah Graham cooks Cape Town” which aired in May 2013.
- See more at: http://blog.getaway.co.za/food/recipes/summer-fettuccine-peas-mint-ricott/#sthash.GbRY9N1B.dpuf
Ingredients
1/2 packet fettuccine1-2 Tbsp olive oil
1/2 cup frozen peas
Handful fresh snap or mage tout peas
1/3 cup ricotta cheese, roughly torn (or crumbled feta, if you prefer)
1Tbsp chopped fresh mint
1/2 fresh lemon
S + P
Method
1. Cook the pasta according to packet instructions, drain and set aside2. Meanwhile, microwave the frozen peas on high for 3-4 minutes until cooked through. Drizzle the pasta with olive oil, toss with the peas, ricotta and mint. Drizzle with a squeeze of lemon juice, and sprinkle generously with salt and freshly ground black pepper.
As with most things, you could add bacon here if you wanted to.
This recipe is courtesy of Sarah Graham, South African food blogger, writer of the recipe book “Bitten”, and star of “Bitten: Sarah Graham cooks Cape Town” which aired in May 2013.
- See more at: http://blog.getaway.co.za/food/recipes/summer-fettuccine-peas-mint-ricott/#sthash.GbRY9N1B.dpuf
Serves 2 | Preparation time 5 minutes | Cooking time 10 minutes
1-2 Tbsp olive oil
1/2 cup frozen peas
Handful fresh snap or mage tout peas
1/3 cup ricotta cheese, roughly torn (or crumbled feta, if you prefer)
1Tbsp chopped fresh mint
1/2 fresh lemon
S + P
2. Meanwhile, microwave the frozen peas on high for 3-4 minutes until cooked through. Drizzle the pasta with olive oil, toss with the peas, ricotta and mint. Drizzle with a squeeze of lemon juice, and sprinkle generously with salt and freshly ground black pepper.
As with most things, you could add bacon here if you wanted to.
This recipe is courtesy of Sarah Graham, South African food blogger, writer of the recipe book “Bitten”, and star of “Bitten: Sarah Graham cooks Cape Town” which aired in May 2013.
- See more at: http://blog.getaway.co.za/food/recipes/summer-fettuccine-peas-mint-ricott/#sthash.GbRY9N1B.dpuf
Ingredients
1/2 packet fettuccine1-2 Tbsp olive oil
1/2 cup frozen peas
Handful fresh snap or mage tout peas
1/3 cup ricotta cheese, roughly torn (or crumbled feta, if you prefer)
1Tbsp chopped fresh mint
1/2 fresh lemon
S + P
Method
1. Cook the pasta according to packet instructions, drain and set aside2. Meanwhile, microwave the frozen peas on high for 3-4 minutes until cooked through. Drizzle the pasta with olive oil, toss with the peas, ricotta and mint. Drizzle with a squeeze of lemon juice, and sprinkle generously with salt and freshly ground black pepper.
As with most things, you could add bacon here if you wanted to.
This recipe is courtesy of Sarah Graham, South African food blogger, writer of the recipe book “Bitten”, and star of “Bitten: Sarah Graham cooks Cape Town” which aired in May 2013.
- See more at: http://blog.getaway.co.za/food/recipes/summer-fettuccine-peas-mint-ricott/#sthash.GbRY9N1B.dpuf
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