It’s Great British pea week and us British pea-ps love’m!

Pea pasta n peas tossed in a garlic, spring onion chilli oil with dollops of lemony cashew ricottaaaaa 💚

A fresh, summery and easy pea-sy dish! Okay enough with the puns….

Check this though, the pasta is made with actual peas, nothing else! Making it naturally vegan and gluten free 🙌🏻

Print Recipe

PEA PASTA WITH LEMONY CASHEW RICOTTA

Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: pasta, peas, summer dish, summer pasta
Servings: 1

Ingredients

  • 100 g pea pasta I used Profusion organic
  • 3 spring onions sliced
  • At least 1 tsp red chilli chopped (more if you like thangs hot 🔥)
  • 1/2 cup peas
  • 1 small garlic clove minced
  • 2 tbsp extra virgin olive oil

Ricotta

  • 1/2 cup cashews soaked overnight
  • 1-2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tbsp water
  • Himalayan salt

Instructions

  • Blitz all ricotta ingredients in a high speed food processor/blender. Taste and adjust seasoning if needed.
  • Boil pasta to packet instructions.
  • In a frying pan heat the oil and add in the peas. Saute for 3 mins then whack in the spring onion + garlic + chilli + salt + pepper. Cook for a further 2 or so mins until the peas are soft.
  • Off the heat add in the cooked pasta, gently stir till everything has mixed and mingled together.
  • Bung the pasta into a serving dish, dollop with ricotta and dive in!

Notes

For best results make the ricotta in advance.
Keeps up to 3 days in the fridge.

I hope you enjoy this delish recipe as much as my pals and fam do! post and tag with @the.nil.by.mouth.foodie if you give it ago so I can see your creations!