350g dried pasta spirals
225g frozen petit pois
5 tbsp basil leaves
125g ricotta cheese
2 tsp lemon juice
1 garlic clove, peeled and crushed
4-6 wafer-thin slices of dry cured ham, roughly torn
freshly ground black pepper
basil leaves, to garnish
1. Cook the pasta spirals in a large pan of boiling water until al denote (tender but firm to the bite).
2. Meanwhile, cook the petit-pois in boiling water for 3 minutes then drain, reserving 125ml of the liquid.
3. Put the peas and reserved liquid into a food processor, add the basil, ricotta, lemon juice and garlic, and whiz until fairly smooth. Season with pepper to taste. Transfer the pea pesto to a small pan and warm gently.
4. Drain the pasta and toss with the pesto. Divide between warm bowls and scatter over the torn slices of dry cured ham. Garnish with basil and serve
Recipe from Lesley Waters Healthy Food