Broccoli, Lemon and Ricotta Spaghetti

Charmaine Lu -
  • 1 broccoli, stalk chopped, florets separated
  • 250g ricotta
  • 1 lemon, zest and juice
  • 15g basil leaves, stalks chopped
  • 300g spaghetti
  • 300g blanched peas
  • Boil the broccoli stalk and half the florets in salted water for 8 mins, or until tender. Drain and mash to a rough paste, mixing in the ricotta, lemon zest and juice and basil. Season and mix until smooth.
  • Cook the pasta according to pack instructions, adding the rest of the broccoli and the peas for the final 5 mins to cook. Drain and return to the pan with 50ml of cooking water and the ricotta mixture, then mix to coat well. Scatter with more basil and black pepper, and serve.
15 mins
4 serving