Mini Shells with Peas, Ricotta and Meyer Lemon

Mini Shells with Peas, Ricotta and Meyer Lemon

For a more nutritious take on good old-fashioned mac and cheese, replace heavy butter and cheddar sauce with light but protein-dense ricotta and Meyer lemon juice.

You’ll Need

  • 1 500 g package of mini shell pasta
  • 1 ½ cups frozen petite peas
  • 1 cup ricotta
  • 2 Tbsp juice from Meyer lemon
  • 2 Tbsp zest from Meyer lemon
  • ½ tsp salt
  • Freshly ground pepper
  • 3 strips bacon, cooked and crumbled (optional)

Prep and Cook

  • 1
    Bring a pot of salted water to a boil. Add the pasta and cook for 3–4 minutes or until slightly softened.
  • 2
    Add the peas to the pot and allow the water to come back to a boil. By that time the peas should be cooked through and the pasta should be al dente. If it isn’t, cook for another minute or two. Drain.
  • 3
    Return the pasta and peas to the pot, and add the ricotta, lemon juice, half of the lemon zest, salt and fresh ground pepper (about 10 grinds).
  • 4
    Scoop the pasta into the bowls and garnish with the remaining lemon zest. Add crumbled bacon to the top if desired.

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