pea, asparagus & chicken pasta w’ lemony ricotta sauce

pea & asparagus pasta w' lemony ricotta saucepea & asparagus pasta w' lemony ricotta sauce

Today’s pea, asparagus & mint pasta with lemony ricotta sauce has to be one of Grace’s all time favourite pasta dishes.  Even more so today thanks to the cutest little elk pasta shapes I bought over the weekend.

Miss G. adores the ricotta, lemon and mint flavour combination as well as the bright green peas studded throughout and I love this pasta dish because it couldn’t be simpler to prepare.  This is the simple supper I most often turn to when I am all out of time and patience and just need to get dinner done and on the table.  It really is that easy.

For the little ones first beginning baby led weaning this dish is a winner.  The pasta, chicken and asparagus are simple for the little ones to hold and nibble on and once your little one has mastered the pincer grip the peas will be no trouble at all.

To create this easy peasy pea, asparagus & mint pasta w’ lemony ricotta sauce simply…

pea & asparagus pasta w' lemony ricotta saucepea & asparagus pasta w' lemony ricotta sauce

Begin by preheating the oven to 180 degrees celsius (350F).  Place the chicken breasts onto an oven tray, drizzle with a little olive oil and bake for 18 minutes or until cooked through.

pea & asparagus pasta w' lemony ricotta sauce

Use a couple of forks to shred the chicken.  Set aside.

pea & asparagus pasta w' lemony ricotta sauce

Bring a large pot of water to the boil.  Add the pasta and cook according to packet instructions.  Add the peas and asparagus half way through the pasta cooking time and cook until the pasta is aldente.  Drain and set aside.

pea & asparagus pasta w' lemony ricotta sauce

Place the cooked pasta, peas and asparagus in a large bowl along with the shredded chicken, ricotta, grated cheese, mint, lemon zest and juice.  Stir to combine.

pea & asparagus pasta w' lemony ricotta sauce

Enjoy x

pea & asparagus pasta w' lemony ricotta sauce

pea, asparagus & mint pasta w’ lemony ricotta sauce

INGREDIENTS

2 chicken breasts

500 grams short pasta

250 grams frozen peas

a bunch of asparagus, woody ends trimmed and sliced into 3

1 cup fresh mint leaves, roughly torn

1 cup ricotta

1 cup shredded tasty cheese

juice and zest of 1 lemon

METHOD

Preheat oven to 180 degrees celsius (350F).  Place the chicken breasts onto an oven try, drizzle with a little olive oil and bake for 18 minutes or until cooked through.  Shred the chicken breasts using a couple of forks.  Set aside.

Meanwhile, bring a large pot of water to the boil, add pasta and cook according to packet instructions.  Add the peas and asparagus half way through the pasta cooking time (they need 3-4 minutes in the water to cook).  Drain and set aside.

Place the pasta, peas and asparagus into a large bowl along with the shredded chicken, mint, ricotta, tasty cheese, lemon zest and juice and stir to combine.  Serve immediately.  Enjoy x

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