Dinner · High Protein · High Fiber · Quick
Pea, Ricotta, and Lentil Pasta
Red lentil pasta tossed with a lemony pea and ricotta sauce and plenty of mint.
- Time
- 20 minutes
- Serves
- 3
- Protein
- 30g
- Fiber
- 16g
Why this works
Legume pasta carries roughly three times the fiber and double the protein of wheat pasta, and peas push both numbers higher still.
Ingredients
- 9 oz red lentil pasta
- 2 cups frozen peas
- 1 cup ricotta
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1/2 cup grated parmesan
- 1/2 cup mint and basil, torn
- Chili flakes, salt, pepper
Method
- 1Boil the pasta, adding the peas for the last 2 minutes. Save 1 cup of pasta water before draining.
- 2Blend half the peas with the ricotta, lemon zest and juice, olive oil, and a splash of pasta water.
- 3Toss the pasta with the sauce, the remaining whole peas, and the parmesan, loosening with pasta water.
- 4Finish with the herbs and chili flakes.
Yvette's tip
Legume pasta goes from perfect to mushy in about ninety seconds. Set a timer and drain a minute early.
Take it to the kitchen
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