Creamy Lemon & 'Ricotta' Mafalde Corte Pasta With Sugarsnaps, Fresh Basil, Garden Peas, Peppery Rocket Salad & Chilli Pine Nut Crumb

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil the kettle and take out a saucepan and a frying pan.

STEP 2

Place the saucepan over a medium heat and fill it with the boiling water from the kettle. Season generously with salt and bring back to the boil. Add the mafalde corte pasta. Cook for 9 minutes, or until al dente.

Before draining, reserve a mugful of the pasta cooking water. Drain the pasta and set it aside in a colander.

STEP 3

Meanwhile, prepare the veg.

Finely slice the sugar snap peas, slice the lemon in half and pick the basil leaves. 

If you like, dress the rocket with a squeeze of lemon juice, a drizzle of olive oil, and season to taste with salt.

STEP 4

Place the frying pan over a medium heat and dry-toast (without oil) the pine nut crumb for 1–2 minutes, until golden and fragrant. Remove from the pan and set aside.

STEP 5

When the pasta is 3-4 minutes from being ready, place the frying pan back over a medium heat and add a drizzle of oil. Add the sliced sugar snaps and garden peas, and cook until al dente, around 2-3 minutes. Next add the lemon 'ricotta' sauce and picked basil leaves. Gently warm through.

Fold through the cooked mafalde corte pasta and toss well to coat, adding a splash of the reserved pasta cooking water as needed until the sauce is creamy and silky. Season to taste with a squeeze of lemon juice, salt and pepper.

Divide the pasta between serving bowls, garnish with the toasted pine nut crumb and serve the rocket salad alongside. Enjoy!