Drive away with green broad beans and ricotta
1 recipe
Whole wheat pasta with ricotta cream and peas
ingredients
servings
2
Wholewheat pasta
200 grams
Ricotta cheese
250 grams
Precooked peas
200 grams
Salt
1 pinch
Pepper
1 pinch
Extra virgin olive oil
1 spoon
first courses from Italy
Whole wheat pasta with ricotta cream and peas
Whole wheat pasta with ricotta cream and peas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Since there was nothing left in the house, I was really struggling with the choice of lunch. But a ricotta lay in the refrigerator left to itself ... so I thought it best to use it. Peas would be better to buy them fresh and cook them, but we are roommates, off-site students, so who has time to clean them? Here, I don't. So I used the canned ones and patience
preparation
step 1
Boil the water
step 2
In a blender (or with the blender) blend the ricotta with the peas and a little water (otherwise it will jam) and season with salt, oil and pepper to taste
step 3
When the water boils, add salt and toss the pasta
step 4
While you wait for the pasta, pamper the pet that is watching you
step 5
When the pasta is almost cooked, put the pea and ricotta cream on the heat: nobody likes cold sauce!
step 6
Drain the pasta and serve as you like :)
