serves
6
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g pasta shells (conchiglioni)
- Salt and black pepper
- ⅓ cup (80 ml) extra virgin olive oil, plus extra to drizzle
- 4 spring onions, thinly sliced
- 2 green zucchini, cut into half moons
- 3 garlic cloves, thinly sliced
- 1 cup green peas
- 2 cups baby rocket leaves
- 1 cup loosely packed basil leaves
- 1 cup ricotta
- ½ cup freshly grated pecorino cheese
Instructions
- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the package directions, checking about 2 minutes before the recommended cook time on the package.
- Meanwhile, heat a large frying pan over high heat and add the olive oil. Fry the spring onions and zucchini for about 3 minutes, or until lightly browned, then add the garlic and peas. Season well with salt, then cover and reduce the heat to low. Cook slowly for about 6 minutes, until the pasta is cooked through.
- Drain the pasta (reserving ½ cup pasta cooking water), then add to the pan with the zucchini. Toss to combine, adding as much pasta water as you like to the pan to help make a sauce. Season to taste with salt, then fold through the rocket and basil leaves.
- To serve, spread the ricotta onto a large serving dish, then drizzle with olive oil and a sprinkle of salt and pepper. Top with the pasta, and sprinkle with the cheese, then serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
