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This bright pasta is the perfect spring snack.
Into the Sauce’s Pea and Ricotta Pasta with Parmesan Breadcrumbs
This bright pasta is the perfect spring snack.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Tori Falzon of Into the Sauce shares her recipe for pea and ricotta pasta with parmesan breadcrumbs.
Whether you're hosting a dinner party for friends, you want an easy meal to make after work, or to prepare a quick feed for your family, a bowl of pasta rarely disappoints. Into the Sauce founder, Tori Falzon has created a delicious and quick-to-whip-up pea and ricotta pasta that's elevated with tasty parmesan breadcrumbs and will satisfy any party guest, exhausted worker, or hungry family.
This recipe requires few ingredients but majorly delivers on flavour and texture. The creaminess of the ricotta works perfectly with the freshness of the peas, lemon, and basil, while the parmesan breadcrumbs add a delightfully salty crunch. Whether it's served straight from the pan in the middle of winter or left to cool for a summer lunch alfresco, this light and fresh pasta is perfect for all occasions.
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Ingredients
For the pasta
- 400g dried pasta
- 300g frozen peas, defrosted
- 200g ricotta
- 1 large bunch basil, leaves picked (2 cups)
- 75ml extra virgin olive oil
- 1 tsp chilli flakes
- 2 cloves garlic, finely sliced
- 50ml lemon juice
For the Parmesan breadcrumbs
- 50ml extra virgin olive oil
- 1 cup panko breadcrumbs
- 30g Parmesan, finely grated
