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20 minute recipe

October 21st, 2016

Sometimes, when there is the need for a quick dinner recipe we love to serve pasta with peas and ricotta. This recipe can please almost everyone, could not be easier to prepare and means little work and dirty dishes. 

Frozen peas are a great and quick alternative to other veggies. Harvested and snap-frozen in summer, peas still contain many vitamins and nutrients. 

Dinner ready within 20 minutes? Easy as pie with this delicious recipe :) 

You can find this recipe in the Classic Box and in the Vegetarian Box in Week 44 (deliveries 03.11./04.11.2016).

Download recipe
20 min.686 kcal.4 pers.


  • Spelt penne pasta500  g
  • Ricotta1  pcs
  • A small package of frozen peas2  pcs
  • Dill20  g
  • A bag of grated pecorino cheese1  pcs
  • Lemon1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil

How to do:


  • Bring a generous amount of water in a large pot to a boil. Add the spelt penne and 1 tsp. of salt. Cook the noodles until al dente.
  • Meanwhile, wash the lemon and grate some peel. Wash and finely chop the dill. Heat some olive oil in a pan and add the peas and 3 tbsp. of water. Bring to a simmer and cook the peas until tender. Fold in ricotta and lemon zest and stir to combine. Add some water if desired. Heat to your liking and season to taste with salt, pepper and some lemon juice. Fold in the dill before serving.
  • Drain the penne pasta into a colander. Re-transfer them to the pot and combine them with peas and ricotta.
  • Add the pecorino cheese to a nice bowl.


  • Arrange the quick pasta with lemony ricotta, peas, dill and pecorino on plates and enjoy with grated pecorino cheese.