| Quantity | Ingredient |
|---|---|
| 1/4 Cup | Walnuts, toasted |
| 1/4 Cup | Parmesan, shredded |
| Salt & Paper, to taste | |
| 1/2 | Lemon, juice |
| 1/4-1/2 Cup | Olive Oil |
| Chili Flakes, to taste (optional) | |
| 1 Pack | Sweet Pea Shoots |
| Quantity | Ingredient |
|---|---|
| 1 Cup | Ricotta Cheese |
| 1/2 | Lemon, zest & juice |
| 1/4 Cup | Whipping Cream |
| Salt & Pepper |
| Quantity | Ingredient |
|---|---|
| 1 Pint | Cherry Tomatoes |
| Olive Oil | |
| Salt & Pepper |
| Quantity | Ingredient |
|---|---|
| 150 G | Pasta (your choice) |
Pasta:
Approximately 150g of pasta of choice, cooked al dente (according to package directions).
Pesto:
Add all ingredients (excluding oil and some pea shoots for garnish) to the bowl of food processor, pulse until just combined. Place processor on low speed. While running, slowly drizzle in olive oil until pesto reaches desired consistency. Season to taste. Set aside.
Whipped Ricotta:
In a small bowl, whisk all ingredients together.
Blistered Cherry Tomatoes:
Place a pan over medium high heat. Drizzle in a small amount of oil. Carefully add tomatoes and toss to coat. Cook until dark and blistered. Be careful to avoid splatter as tomatoes may pop. Remove from heat and allow to cool slightly. Press gently and carefully to release juices. Set aside.
To assemble:
Toss hot pasta with pesto. Lay on platter. Add dollops of whipped ricotta and scatter with cherry tomatoes. Garnish with remaining pea shoots, lemon zest, chili flakes, and parmesan cheese.
Enjoy!
