200g pasta, cooked al dente (penne/fusilli/orrechiete)
125-150g ricotta
30-50g parmesan cheese, finely grated
1.5 lemon, zest and juice
2 tablespoons olive oil, plus extra for drizzling
1 clove garlic, grated
Salt & pepper to taste
20g or a couple of large handfuls of baby spinach/rocket
30g peas
Dried chilli flakes/fresh red chilli, finely diced (optional)
Steps
In a large saucepan, boil the pasta in salted water.
Whilst the pasta is cooking, prepare the sauce. In a bowl combine the rest of the ingredients until smooth and almost lump free and check seasoning. If using spinach, blanch along with the pasta for the last minute of cooking.
Drain the pasta and drizzle with a little olive oil. Cool for a few minutes before adding to the ricotta, lemon sauce.
Stir to mix, pop into your tupperware box ready for your picnic!
Just before serving, drizzle with a little olive oil, sprinkle with a little cracked balck pepper and a few shavings of parmesan cheese.
