This delicious dish is served with green peas, mint and zucchini flowers.
Bring a large pot of salted water to the boil and cook the pasta as directed on the packet until al dente.
Meanwhile, heat a large frypan over a moderate temperature and melt the butter.
Cook the garlic for 1 minute then add in the peas, lemon zest and the juice and stir for 5-6 seconds.
Add in the cream and season well with salt and pepper. Add in the zucchini flowers and cook for a further 2 minutes.
Add in the drained pasta and one cup of the pasta water and stir through the parmesan cheese.
Serve the pasta topped with the ricotta and a handful of the mint leaves and extra cracked pepper.
Serve with a chilled glass of Lindeman’s Early Harvest Semillon Sauvignon Blanc
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more information on the Lindeman’s Early Harvest range, visit www.lindemans.com.au.
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