Vegan Capunti served with fresh herbs and almond ricotta

Quick & Simple: Capunti (Pea Pods) with Chive Ricotta

This is a very quick and easy lunch option needing very few ingredients.

  • 1 x 6oz serving of Capunti pasta (or any pasta you have available to be honest)
  • Almond ricotta 
  • Lemon zest
  • Fresh chives
  • Flavored olive oil (I used Meyer Lemon from Olive This & Olive That)
  • Pea Shoots // herbs
  • Red pepper flakes
  • Salt and ground pepper
  • Slotted spoon
  • Piping bag
  • Mixing bowl

Finely chop the chives and mix them into your ricotta along with the lemon zest. Mix until combined, checking the seasoning and adjusting to your palette. If you are using a piping bag, add the ricotta to the bag and set in the fridge to keep it cool.

Set a pot on the stove with salted water and heat to a boil. Once boiling, add the pasta and stir gently making sure it doesn't stick to the bottom of the pan. Set a timer for 3 mins if the pasta is frozen or 1-2mins if it's fresh.

Once the pasta is ready, scoop it out of the water using a slotted spoon and add to a mixing bowl, season with salt, pepper, red pepper flakes and a tables soon of the olive oil. Mix gently until combined and then plate up in your dinner bowl.

Gently pipe the ricotta onto the pasta in regular intervals. If you don't have a piping bag you can use a spoon, I'm just being fancy : )

Add the herbs or pea shoots on top and serve immediately. 

Leave a comment

Please note, comments need to be approved before they are published.