Pea, Mint And Ricotta Pasta - cooking recipe

Ingredients

13 oz spaghetti
10 oz frozen peas
1/4 cup olive oil
1/2 cup breadcrumbs
2 cloves garlic, finely chopped
14 oz ricotta, crumbled
3 1/3 cup mixed baby spinach and arugula
1 bunch mint
1 None lemon, grated zest and juice

Preparation

Cook spaghetti according to package directions. Add peas for last minute of cooking.
Meanwhile, in a large frying pan, heat oil on medium. Fry breadcrumbs and garlic 1-2 minutes, stirring often, until golden.
Drain pasta and peas, reserving 1/4 cup of cooking water. Return to pan with reserved water, ricotta, mixed greens, mint, zest and juice. Toss well and season to taste. Sprinkle breadcrumb mixture over pasta and serve.