Create a delicious meal presto with this easy spaghetti, peas and basil pesto.
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.
1 cup frozen peas
200g semi-dried tomatoes, thinly sliced
2/3 cup (1/2 quantity) basil pesto (see related recipe)
150g fresh ricotta, crumbled
Cook pasta in a large saucepan of boiling, salted water, following packet directions, adding peas for last 4 minutes of cooking time or until tender. Drain. Return pasta and peas to pan.
Add tomato, pesto and half the ricotta to pan. Season with salt and pepper. Gently toss to combine. Serve pasta sprinkled with remaining ricotta.