Spring pasta with pea and mint sauce

Name: Spring pasta with pea and mint sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 200 g frozen peas; 400 g Pasta (e.g. orecchiette); 6 Stem(s) Mint; 150 g Ricotta; 1-2 TABLESPOONS Lemon juice; 1⁄4 Beet shiso cress (alternatively normal cress); 30 g Pea asparagus shoots (alternatively radish shoots); 50 g Parmesan (piece); 80 g cooked ham in thin slices

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
200 g frozen peas
400 g Pasta (e.g. orecchiette)
6 Stem(s) Mint
150 g Ricotta
1-2 TABLESPOONS Lemon juice
1⁄4 Beet shiso cress (alternatively normal cress)
30 g Pea asparagus shoots (alternatively radish shoots)
50 g Parmesan (piece)
80 g cooked ham in thin slices

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Pour 1⁄4 l boiling water over the peas and let them stand for about 2 minutes. Cook pasta in boiling salted water according to package instructions.
2
Wash mint, shake dry and pluck off leaves. Drain the noodles and collect 50 ml of noodle water. Put the noodles back into the pot. Ricotta, 3⁄4 Puree peas, mint and pasta water in a tall beaker with a hand blender.
3
Season to taste with salt, pepper and lemon juice. Mix the ricotta sauce with the pasta. Season again.
4
Cut cress from the bed. Carefully wash the sprouts and drain them well. Grate the parmesan and pluck the ham. Arrange pasta with remaining peas and ham. Sprinkle with parmesan, cress and sprouts.