Kale Ricotta Pasta with Peas and Lemon Butter

Bright and lemony light pasta with all the greens!

I used the ingredients from a couple of recipes to come up with this one. To be honest, while putting it together I wasn't sure I liked how it was going. But in the end it tasted great! Love the punchy lemon flavour!

Ingredients:

1 lb pasta 

1 tbsp butter

2 or 3 garlic cloves, sliced

1 lemon, zest and juice

1/2 - 1 cup ricotta

1/2 - 1 cup reserved pasta water

1 cup fresh or frozen peas (thaw frozen)

2 cups fresh kale, thinly chopped

1 tbsp fresh mint, chopped

2 tsps dry basil

2 tbsps parmesan cheese

salt and pepper to taste

Cook pasta as directed and reserve 1 cup of pasta water before draining.

While the pasta cooks melt butter in a large pan. Add the garlic and heat until golden. Then add the lemon zest, juice, ricotta and pasta water (start with 1/2 a cup and decide the consistency you want). I used a potato masher to help incorporate the ricotta.

Now add the peas, kale, mint and basil and cook 2 minutes to wilt the greens. Add parmesan, salt and pepper. 

Stir the drained pasta into the sauce and toss to coat.

Serves 4