Springtime pasta

Springtime pasta

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(10 ratings)

Prep: 5 mins Cook: 5 mins


Put some spring into your pasta with this light dish, on the table in just 10 minutes

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal472
  • fat19g
  • saturates8.8g
  • carbs62g
  • sugars5g
  • fibre5g
  • protein18g
  • salt1.34g
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  • 250g pack frozen ricotta and spinach tortellini



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 50g frozen peas
  • 50g frozen broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…


  1. Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta

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Comments, questions and tips

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2nd Apr, 2011
I didn't care for the ricotta cheese, it was too bland and made the dish stodgy, rather than refreshing. I tried making it again, however as othhers have suggested, this time I tossed lemon juice into the pasta rather than just the zest and added fresh cracked black pepper and parmesan cheese. Tasted absolutely perfect!
24th Mar, 2011
Why would anyone want to cook a springtime dish with frozen vegetables? Of their quality there can be no doubt, but to celebrate spring fresh new vegetables are so much nicer.
17th Nov, 2010
Not very advanced, but still tasty. Maybe just a a tad bland.. Loved that it is a super fast dinner!
26th Dec, 2008
Lovely fast dinner - great for after work. I use mozerrella cheese instead of ricotta as I'm not keen on ricotta. Have also used frozen soya beans instead of broad beans when I didn't have any and added a leek when I had one in the fridge, which added an extra texture to the meal.
9th Oct, 2008
it looks great! cant wait to try it!
5th Sep, 2008
Very nice - used some lemon juice as well as zest and also topped with parmesan.
2nd Sep, 2008
This would be just as nice with Feta cheese and a squeeze of lemon juice, drizzle of olive oil and some ripped fresh mint
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