SPELT PASTA WITH MIXED PEAS & RICOTTA
SERVES 2 PREP 15 MINS COOK 10 MINS
• 125g spelt pasta spirals • 75g sugar snap peas • 100g frozen green peas • 1 tbsp olive oil • 1 garlic clove, crushed • ½ cup rinsed, drained canned salt-reduced chickpeas • 80g reduced-fat fresh ricotta, crumbled • ¼ cup loosely packed mint leaves, shredded, plus 1 tbsp small leaves, extra • 1½ tbsp lemon juice, plus rind ½ lemon, shredded • 30g reduced-fat feta, crumbled 1 In a large saucepan of boiling salted water, cook pasta following packet instructions. Reserve1/3 cup of pasta water, then drain pasta.
2 Meanwhile, in a saucepan of boiling salted water, blanch sugar snap and frozen peas 2 mins until just tender. Drain, refresh in cold water.…