Chilled Pasta with Peas, Mint and Ricotta

With creamy ricotta, zesty mint and sweet peas,this chilled pasta makes a lovely alfresco meal in the summertime – and also works well as a lighter pasta to accompany barbecues.

Prep Time10 mins

Cook Time10 mins

Chilling Time1 hr

Total Time1 hr 20 mins

Pasta Range: Tradizionale

Pasta Shape: Scoobi Do

Cooking Skill: Novice

Collection: New Favourites, Quick & Easy, Vegetarian

Serves:

Calories: 350kcal

Ingredients

1 pkg Italpasta Scoobi Do Pasta
3 cups frozen peas divided
1 cup slivered snap peas
1/4 cup olive oil divided
3 cloves garlic halved
2 tbsp lemon juice
2 tsp salt divided
2 cups ricotta cheese
1/2 cup loosely packed fresh mint chopped
1/2 tsp pepper
1/3 cup grated Parmesan cheese for serving

US - Metric

Instructions

Cook pasta according to package directions, adding 1 1/2 cups (375 mL) peas and sugar snap peas in the last minute of cooking time. Drain and refresh under cold running water; drain well and set aside.
Meanwhile, in 3 cups (750 mL) boiling water, cook remaining peas for 3 to 4 minutes or until tender. Drain, reserving 1/4 cup (60 mL) cooking liquid.
In blender, combine peas, reserved cooking liquid, 2 tbsp (30 mL) olive oil, garlic, lemon juice, and 1 tsp (5 mL) salt; pulse until smooth.
In bowl, toss together pasta, sugar snap peas, whole peas, puréed pea mixture, ricotta, mint, remaining olive oil, salt and pepper.
Serve at room temperature or refrigerate for 1 to 2 hours to serve chilled. Serve with Parmesan cheese.

Tips

Use fresh shelled peas when in season, adjusting the cooking time as needed.

Nutritional Analysis