Looking for an easy lunch or a fuss-free vegetarian dinner? This fusilli pasta salad with mixed peas and ricotta is fresh, wholesome and full of flavour. Wholewheat pasta and chickpeas make it satisfying, while sweet green peas, crunchy sugar snap peas and creamy ricotta bring plenty of texture. Finished with fresh mint, lemon and crumbled feta, it’s a simple yet delicious dish that comes together in just 30 minutes.
Fusilli pasta salad with mixed peas & ricotta
Ingredients
- 250g whole wheat fusilli pasta
- 1⁄2 lemon
- 75g sugar snap peas
- 200g frozen green peas
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 cup rinsed, drained canned salt-reduced chickpeas
- 120g ricotta, crumbled
- 1/2 cup loosely packed fresh mint leaves, shredded
- 60g feta, crumbled
- 2 tablespoon small fresh mint leaves, extra
Instructions
Cook pasta in a pot of salted boiling water until tender. Keep ⅓ cup of the pasta water aside and drain the rest.
Remove rind from lemon using a zester and cut into long thin strips. Juice lemon (you will need 1 ½ tablespoons of juice).
Add peas to a pot of boiling water. Cook uncovered for 2 minutes or until just tender. Drain and rinse well under cold water, cut sugar snap peas in half lengthways.
Heat oil in a pan over medium heat. Add garlic and fry for 1 minute until fragrant.
Add pasta to pan with saved pasta water, peas, chickpeas, ¾ of the ricotta, mint, juice and half the rind. Stir until combined and heated through.
Divide pasta equally among serving bowls.
Top with remaining ricotta, feta, extra mint and remaining rind and season.
Made this fusilli pasta salad with mixed peas & ricotta? Tag us @foodandhomesa #cookingwithFH on Instagram
Also see: Quick easy orzo pasta salad
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
