Starters/Snacks Lunch/Dinner Pesto Ricotta Summer Pasta
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 12 lasagne sheets, broken in half lengthways
- 3 tbsp olive oil
- 1 lemon, zested
- Sea salt and freshly ground black pepper
- 160g green beans, halved
- 160g asparagus stems, halved
- 80g mangetout, finely shredded
- 1 tbsp finely shredded mint leaves
- 1 tbsp small basil leaves
- 2 tbsp pesto
- 200g ricotta
- 2 tbsp pine nuts, optional
Nutrition
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Method
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Bring a large pan of salted water to the boil. Add the lasagne sheets and simmer for 10-12 minutes until tender.
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Drain and toss with 2 tbsp olive oil and the lemon zest, then season with salt and black pepper.
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Meanwhile, bring a separate pan of salted water to the boil. Add the green beans and simmer for 2 minutes, then add the asparagus and simmer for another 2 minutes, then add the shredded mangetout and cook for another minute. Drain and return to the pan, then stir in half the mint and basil and the last of the olive oil.
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Tip the pesto and ricotta into a bowl and mix together until combined and smooth. Season with plenty of black pepper.
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Divide the pasta and vegetables between serving plates, with dollops of pesto ricotta in between. Finish with the pine nuts if using, and plenty of black pepper.
