This delicious dish is served with green peas, mint and zucchini flowers.


  • 400g dried pappardelle pasta or similar fresh wide egg pasta

  • 12 zucchini flowers, stamen removed and flowers torn into petals

  • 50g butter

  • 3 cloves garlic, minced

  • 200g fresh green peas

  • Zest of 1 lemon

  • 2 tbsp lemon juice

  • 250ml cream

  • Salt and pepper

  • 100g finely grated parmesan cheese

  • 400g firm fresh ricotta

  • 1 cup picked mint leaves


  • 1.

    Bring a large pot of salted water to the boil and cook the pasta as directed on the packet until al dente.

  • 2.

    Meanwhile, heat a large frypan over a moderate temperature and melt the butter.

  • 3.

    Cook the garlic for 1 minute then add in the peas, lemon zest and the juice and stir for 5-6 seconds.

  • 4.

    Add in the cream and season well with salt and pepper. Add in the zucchini flowers and cook for a further 2 minutes.

  • 5.

    Add in the drained pasta and one cup of the pasta water and stir through the parmesan cheese.

  • 6.

    Serve the pasta topped with the ricotta and a handful of the mint leaves and extra cracked pepper.

  • 7.

    Serve with a chilled glass of Lindeman’s Early Harvest Semillon Sauvignon Blanc 

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1026kj
  • Fat Total 57g
  • Saturated Fat 34g
  • Protein 39g
  • Carbohydrate 89g
  • Sugar 7g
  • Sodium 940mg

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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