Spring pasta with peas and ham

Name: Spring pasta with peas and ham
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g frozen peas; 400 g Pasta (e.g. orecchiette); 7-10 Tbsp Salt; 5-6 Stem(s) Mint; 150 g Ricotta cheese; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 1/4 bed of shiso cress; 25 g Asparagus shoots; 50 g Parmesan cheese; 75 g cooked ham in thin slices

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g frozen peas
400 g Pasta (e.g. orecchiette)
7-10 Tbsp Salt
5-6 Stem(s) Mint
150 g Ricotta cheese
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
1/4 bed of shiso cress
25 g Asparagus shoots
50 g Parmesan cheese
75 g cooked ham in thin slices

Directions

1
Defrost peas in a flat dish for about 10 minutes. Prepare pasta in boiling salted water according to package instructions. 2-3 minutes before the end of cooking add 100 g peas to the noodles.
2
Wash mint, shake dry and pluck leaves. Drain the pasta, collecting 50 ml of pasta water. Put the noodles back into the pot. Puree the ricotta, 100 g peas, mint leaves, except some for garnishing, and the pasta water in a tall mixing bowl.
3
Season to taste with salt, pepper and lemon juice. Mix ricotta sauce into the pasta. Season again if necessary.
4
Cut cress from the bed. Carefully wash the sprouts and drain them well. Grate the parmesan and pluck the ham. Arrange pasta on plates and garnish ham. Sprinkle with parmesan, cress, sprouts and mint leaves.