Peashoot Pesto Pasta

This pasta is full of flavour, nutrients and topped with dollops of ricotta and blistered cherry tomatoes!

Ingredients

Pesto

• ¼ Cup of Walnuts, toasted
• ¼ Cup of Parmesan, shredded
• Salt & Paper, to taste
• Juice of ½ of a Lemon
• ¼ - ½ Cup of Olive Oil
  Chili Flakes, to taste (optional)
• 1 Package of GoodLeaf Pea Shoots
• Whipped Ricotta
• 1 Cup of Ricotta Cheese
• Juice and Zest of ½ of a Lemon
• ¼ Cup of Whipping Cream
• Salt & Pepper
• Blistered Cherry Tomatoes
• 1 Pint of Cherry Tomatoes
• Olive Oil
• Salt & Pepper
• Pasta150g of Pasta (your choice)

Instructions

Pasta

Approximately 150g of pasta of choice, cooked al dente (according to package directions).

Pesto

Add all ingredients (excluding oil and some pea shoots for garnish) to the bowl of food processor, pulse until just combined. Place processor on low speed. While running, slowly drizzle in olive oil until pesto reaches desired consistency. Season to taste. Set aside.

Whipped Ricotta

In a small bowl, whisk all ingredients together.

Blistered Cherry Tomatoes

Place a pan over medium high heat. Drizzle in a small amount of oil. Carefully add tomatoes and toss to coat. Cook until dark and blistered. Be careful to avoid splatter as tomatoes may pop. Remove from heat and allow to cool slightly. Press gently and carefully to release juices. Set aside.

To assemble

Toss hot pasta with pesto. Lay on platter. Add dollops of whipped ricotta and scatter with cherry tomatoes. Garnish with remaining pea shoots, lemon zest, chili flakes, and parmesan cheese