This bright pasta is perfect for all seasons.

| By Rachael Thompson | Recipes

Into the Sauce’s Pea and Ricotta Pasta with Parmesan Breadcrumbs

This bright pasta is perfect for all seasons.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Tori Falzon of Into the Sauce shares her recipe for pea and ricotta pasta with parmesan breadcrumbs.

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For the pasta

  • 400g dried pasta
  • 300g frozen peas, defrosted
  • 200g ricotta
  • 1 large bunch basil, leaves picked (2 cups)
  • 75ml extra virgin olive oil
  • 1 tsp chilli flakes
  • 2 cloves garlic, finely sliced
  • 50ml lemon juice

For the Parmesan breadcrumbs

  • 50ml extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 30g Parmesan, finely grated

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