Name: Ricotta, Mint and Pea Angel Hair Pasta with Speck recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: 100g speck; 2 large garlic cloves, minced; 1 cup frozen peas; 250g ricotta cheese; Handful of fresh mint, chopped; 1 lemon, rind only, finely grated; Pinch of salt and pepper *to taste; 250g angel hair pasta; 1 tbs olive oil *to serve *optional

by Serina Bird Last updated on 10/10/2019

This super simple pasta dish uses a few of my favourite budget ingredients like dried pasta, ricotta and peas. Plus, it's on the table in around 30 minutes! - Serina Bird

Ingredients

100g speck
2 large garlic cloves, minced
1 cup frozen peas
250g ricotta cheese
Handful of fresh mint, chopped
1 lemon, rind only, finely grated
Pinch of salt and pepper *to taste
250g angel hair pasta
1 tbs olive oil *to serve *optional

Method

Step 1

Bring a large pot of salted water to a boil and cook the pasta for around 6 minutes or until al dente. Drain and set aside.
Step 2

Meanwhile, slice the speck into small pieces and fry in a large frypan until crispy. Remove and set aside.
Step 3

In the same frypan, add the garlic and fry until it begins to slightly brown. Add the lemon rind and peas. Cook until just cooked through, then stir in the pasta, ricotta cheese and half of the speck.
Step 4

Just before serving, add 3/4 of the mint and season with salt and pepper. Decorate with the remaining speck and mint and drizzle with olive oil.