Photo of Green pea and ricotta orecchiette with thyme gremolata by WW

Green pea and ricotta orecchiette with thyme gremolata

9
8
8
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
Gremolata is an Italian herbed paste made from thyme, garlic and lemon zest and goes perfectly on top of this peas and ricotta pasta.

Ingredients

dry orecchiette pasta

60 g

frozen green peas

¼ cup(s), (30g)

green beans

60 g, halved lengthways

reduced-fat ricotta cheese

30 g, (1/4 cup) crumbled

lemon juice

1 tbs

olive oil

1 tsp

fresh mint

2 tbs, leaves

fresh thyme

2 tsp, leaves

garlic

1 clove(s), finely chopped

fresh lemon rind

1 tsp, finely grated

Instructions

  1. Cook the pasta in a saucepan of boiling salted water following packet instructions or until tender. Add the peas and beans in the last minute of cooking. Drain, reserving 2 tablespoons cooking liquid. Return the pasta and vegetables to the pan.
  2. Add ricotta, lemon juice, oil, mint, half the thyme and the reserved cooking liquid to pasta. Gently toss to combine. Combine remaining thyme, garlic and lemon rind in a small bowl. Top pasta with garlic mixture.

Notes

SERVING SUGGESTION: Salad of baby rocket leaves, chopped Lebanese cucumber and halved cherry tomatoes.

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