Springtime pasta
By Good Food
A hearty, rustic dish, ready for the table in 20 mins – try our ideas for using up the goat’s cheese too
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Prep:10 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 493
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fat 13g
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saturates 5g
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carbs 79g
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sugars 5g
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fibre 5g
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protein 21g
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salt 1.18g
Ingredients
- 250g pack frozen ricotta and spinach tortellini
- 50g frozen peas
- 50g frozen broad beans
- 1 tbsp olive oil
- zest 1 lemon
- 50g ricotta
Tip
Posh cheese on toastMix 50g goat’s cheese with a handful chopped basil and 1 beaten egg. Slice 1 large tomato and arrange over 2 slices lightly toasted bread. Spread the goat’s cheese mixture on top of the tomato, then grill for 3-5 mins until golden.Goat’s cheese & beetroot salad
Toss 200g bag watercress, spinach & rocket salad with 3 tbsp of your favourite dressing. Scatter over 250g pack cooked baby beetroots, sliced, goat’s cheese and a few toasted walnuts.Goat’s cheese & pepper dip
Finely chop 1 small onion, then gently fry in a pan with a little olive oil. Leave to cool, then blend in a food processor with 50g goat’s cheese, 3 tbsp natural yogurt and 2 roasted red peppers from a jar.
Method
Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta
