Pea, mint, ricotta sauce

Serves 2
For gnocchi, orecchiette, penne, fusilli, paccheri…

120g fresh spring peas
1 clove garlic, smashed
2 sprigs mint
140g ricotta
20g pecorino


Cook the peas until just tender in boiling water with 1 sprig of mint and the smashed garlic.

Drain through a colander and transfer to a bowl. Remove the garlic clove and the mint.

Using the end of a rolling pin or a mashed, roughly break up the peas to a coarse paste.

Stir through the ricotta, pecorino, season with sea salt and a touch of freshly grated nutmeg (ricotta loves nutmeg).

Heat gently before stirring through your chosen pasta, adding a little of the pasta cooking water to loosen.

Top with freshly grated pecorino and freshly chopped mint. Freshly grated lemon zest and a few twists of black pepper are also lovely here!