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Summery Naked Pasta 

Summery Naked Pasta
Serves: 4
PREP: 5 minutes
COOK: 15 minutes

A sort of deconstructed fresh lasagne that can be on the table in under 20 minutes. The fresh ingredients are stirred into the pasta once it’s cooked, meaning that everything can be cooked in one pan.

Make it today with Fresh & Naked Unwashed Wild Rocket!

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Make it today with Fresh & Naked Unwashed Wild Rocket!

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Summery Naked Pasta
Serves: 4
PREP: 5 minutes
COOK: 15 minutes

Ingredients:

  • 12 dried lasagne sheets 
  • 100g frozen peas 
  • 100g sugar snaps, finely sliced 
  • 150g ricotta 
  • 1 bag Fresh & Naked Rocket, washed and dried in a salad spinner 
  • Zest of 1 unwaxed lemon 
  • Leaves from a small bunch of basil 
  • 4 tablespoons extra virgin olive oil 
  • Salt & pepper 

    Method:

    1. Fill a large saucepan with water and bring to the boil. While you’re waiting for the water, roughly break the lasagne sheets into irregular shards. You don’t have to be too careful here about the pieces being similar sizes. Add a generous pinch of salt to the water, then add the lasagne shards to the pan and boil for 6 minutes. After this time, add both the peas and sugar snaps to the pan and bring back to the boil for another minute. Drain the pasta, sugar snaps and peas over a heat -proof bowl or jug, reserving 200ml of the cooking water. 
    2. Tip the pasta, peas and sugar snaps back into the saucepan, along with ½ the rocket, the ricotta, lemon zest and all but a handful of the basil. Season generously with black pepper, and pour in 100ml of the pasta water over a medium heat. Taste the pasta and adjust the seasoning. If the pasta isn’t unctuous, add a splash more pasta water. 
    3. Finish with the remaining rocket and basil, then drizzle over the olive oil. Serve with the lemon cut into wedges at the table.

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