Penne Salad with Broccoli, Peas and Lemon Ricotta

A fresh pasta salad with crisp broccoli and sweet peas, made creamy with ricotta and lemon. It tastes great cold from the lunchbox and stays moist after reheating thanks to the ricotta sauce.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g Whole wheat penne
• 250 g Broccoli
• 150 g Peas, frozen
• 150 g Ricotta
• 1 pc Organic lemon
• 40 g Parmesan, freshly grated
• 1 pc Garlic clove
• 2 tbsp Olive oil
• 1 pinch Chili flakes
• 1 bunch Chives
• Salt
• Black pepper, freshly ground

Method

1. Salt water in a large pot and bring it to a boil.
2. Cook the penne according to the package instructions until al dente; during the last 4 minutes, add the broccoli florets, and in the last minute add the peas.
3. Drain the pasta with the broccoli and peas, let it drain briefly, and transfer to a large bowl.
4. Wash the lemon well under hot water, finely grate the zest, and halve the lemon, then squeeze one half.
5. Stir the ricotta smooth with the lemon zest, 1 tbsp lemon juice, Parmesan, olive oil, garlic, chili flakes, salt, and pepper.
6. Toss the ricotta sauce with the still warm pasta so everything is evenly coated.
7. Let the salad cool slightly, then season with salt, pepper, and lemon juice to taste.
8. Finely snip the chives, fold them into the salad, and let it cool completely before packing.