Ricotta, Mint & Chilli Rotelle Pasta
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 10 minutes
- 250g/8.8ozs rotelle pasta
- 2 cloves garlic, peeled and sliced
- 150g/5ozs. cherry tomatoes, halved
- 1 cup peas
- 2 chillies, sliced
- 150g/5ozs. ricotta cheese
- 50g/1.7ozs. Persian feta
- Small handful of mint
Step 1 - Cook the pasta in plenty of water until al dente. Reserve 1 cup of pasta cooking water. Heat a couple of tablespoons of oil in a pan and fry the garlic and cherry tomatoes. Add the peas, cooking water and chillies and cook for 2-3 minutes on medium high heat until it reduces a little.
Step 2 - Add the pasta and scatter over with ricotta and feta and mint. Season with salt and pepper.