Danielle Alvarez’s pasta with peas, herbs, ricotta and lemon.

Danielle Alvarez’s pasta with peas, herbs, ricotta and lemon.William MeppemeasyTime:< 30 minsServes:4Quick & easyCheesePastaPeasMain coursePasta dishFamily mealsMidweek dinnerKid-friendlyVegetarianModern AustralianSpringRecipesThis striking, green pasta is a celebration of spring. You absolutely could make this with a bag of frozen peas – a freezer stalwart, after all – but if you’re lucky enough to be able to get your hands on fresh, spring peas, the dish will taste all the sweeter for it.

Bring a pot of salted water to the boil. Meanwhile, to another large pot, add the butter and diced eschalot or onion with a pinch of salt and saute over medium heat until translucent but not caramelised (about 5 minutes). Turn off the heat and leave the pot nearby.

Place peas in a small heatproof basket or sieve that you can easily lower into, and lift out of, the boiling water. Cook them in the boiling water for about a minute if frozen and 2 minutes if fresh before removing them from the water to set aside to cool a little. Leave the water boiling to cook the pasta.

Cook the rigatoni, according to the packet instructions, until al dente. Meanwhile, add 1 cup of peas to a blender with the ricotta, herbs, grated parmesan and lemon zest, plus a good pinch of salt, black pepper and 1 cup of the pasta cooking water (I use a jug to scoop it out while the pasta cooks). Blend until smooth.

Drain your pasta and add it to the pot with the eschalot and butter. Return to medium heat and pour over the sauce you just blended along with the remaining cup of blanched peas. Toss together to coat the pasta and heat everything through.

To serve, pour the lemon juice over the pasta and toss again. Taste before serving and adjust with salt or black pepper (this dish loves black pepper). Serve hot with extra grated cheese and one final twist of black pepper.

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