Linguine with summer vegetables and herb ricotta

Add some spring to pasta with peas and beans.

Serves
4
Preparation time
20 minutes
Cooking time
10 minutes

Ingredients

  • 200g ricotta cheese, drained
  • salt and black pepper
  • ¼ tsp freshly ground nutmeg
  • 3 tbsp soft fresh herbs, such as fl at-leaf parsley and chives, fi nely chopped
  • 300g ‘The Best’ Linguine
  • 5 tbsp extra virgin olive oil
  • 1 clove garlic, peeled and crushed
  • 1 courgette, trimmed and thinly sliced
  • 4 salad onions, trimmed and thinly sliced
  • 150g peas, shelled
  • 175g small broad beans, shelled
  • 200g asparagus, halved
  • 75ml vegetable stock

Method

  1. Season the ricotta with the salt, pepper and nutmeg and mix well. Divide the ricotta into 12 balls and roll each in the herbs to cover. Set aside.
  2. Cook the linguine according to the on-pack instructions.
  3. Meanwhile heat 1 tbsp of the olive oil in a nonstick frying pan and sauté the garlic and courgette for 5 minutes until soft, then add the onion, peas, beans and asparagus, along with the stock. Cook for a further 5 minutes until the vegetables are tender.
  4. Drain the pasta and tip into the frying pan with the vegetables, mix and season.
  5. Divide the pasta between 4 warmed plates and top each with 3 balls of herb ricotta. Or pour into one large dish that can go on the table for people to serve themselves.

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