Carrot pasta with ricotta

Name: Carrot pasta with ricotta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Carrots (approx. 350 g); 300 g Linguine (narrow ribbon noodles); 7-10 Tbsp Salt; 150 g frozen peas; 1/2 bunch Mint; 7-10 Tbsp Juice of 1 lemon (40-50 ml); 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Ricotta cheese; 60 g freshly grated Parmesan cheese

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Carrots (approx. 350 g)
300 g Linguine (narrow ribbon noodles)
7-10 Tbsp Salt
150 g frozen peas
1/2 bunch Mint
7-10 Tbsp Juice of 1 lemon (40-50 ml)
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Ricotta cheese
60 g freshly grated Parmesan cheese

Directions

1
Peel, wash and drain the carrots. With a peeler, cut lengthwise into thin slices. Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Approx. 2 minutes before the end of the cooking time add carrot strips and frozen peas
2
Wash the mint, shake dry and cut the leaves into strips, except for something to garnish. Drain the vegetable noodles on a sieve, collecting some noodle water. Return the noodles to the pot. Mix in lemon juice, oil, approx. 150 ml pasta water and mint, season to taste with salt and pepper
3
Roughly divide the ricotta and carefully fold in together with the Parmesan cheese. Arrange on preheated plates and garnish with mint