DINNER REFRESH!

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. Halve sugar snap peas lengthways.

3 In a medium frying pan, heat oil on medium. Cook garlic 1 min until fragrant.

4 Add pasta to frying pan with reserved pasta water, peas, chickpeas, three-quarters of the ricotta, mint, juice and half the rind. Cook 1 min until combined and heated through.

Serve pasta topped with remaining ricotta, feta, extra mint and remaining rind. Season with pepper.