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Lemony Pea and Courgette Pasta with Baked Ricotta

By OcadoLife
“This Lemony Pea and Courgette Pasta with Baked Ricotta makes a great main and is also fab served at room temp as a pasta salad,” says hosting pro Eleanor Steafel, author of The Art Of Friday Night Dinner. “This…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 (500g) pack courgettes, sliced into thin rounds
  • 6 garlic cloves, unpeeled
  • 4 tbsp extra-virgin olive oil
  • 1 (250g) tub ricotta
  • 400g fusilli
  • 160g frozen petits pois
  • 2 lemons, juiced
  • 20g vegetarian hard cheese, grated
  • ½ (30g) pack mint, leaves picked and finely chopped

Method

4 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Toss the courgettes and garlic with 2 tbsp oil and a pinch of salt; spread out on a baking tray. Put the ricotta in a small ovenproof dish, season with salt and drizzle with 1 tbsp oil. Put both in the oven for 25 mins.

  2. Step 2

    Cook the pasta in a large pan of salted water until al dente. Add the peas for the final 2 mins; drain, reserving 100ml water.

  3. Step 3

    Return the reserved pasta water to the empty pan. Add the lemon juice, remaining 1 tbsp oil and two-thirds of the cooked courgettes. Squeeze the roasted garlic out of its skin and add it to the pan; stir vigorously over a low heat with a wooden spoon, mashing the garlic as you go. Add the pasta and peas, stirring to coat in the sauce.

  4. Step 4

    Tumble onto a platter and top with the reserved courgettes. Dollop over the ricotta; scatter with the grated cheese and mint.