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Categories:Viewed: 65 - Published at: 6 years ago
Ingredients
- 13 oz spaghetti
- 10 oz frozen peas
- 1/4 cup olive oil
- 1/2 cup breadcrumbs
- 2 cloves garlic, finely chopped
- 14 oz ricotta, crumbled
- 3 1/3 cup mixed baby spinach and arugula
- 1 bunch mint
- 1 None lemon, grated zest and juice
Method
- Cook spaghetti according to package directions. Add peas for last minute of cooking.
- Meanwhile, in a large frying pan, heat oil on medium. Fry breadcrumbs and garlic 1-2 minutes, stirring often, until golden.
- Drain pasta and peas, reserving 1/4 cup of cooking water. Return to pan with reserved water, ricotta, mixed greens, mint, zest and juice. Toss well and season to taste. Sprinkle breadcrumb mixture over pasta and serve.
