Ricotta, Pea & Butterbean Spaghetti

Discover the beauty of simple Italian cooking with our Ricotta, Pea & Butterbean Spaghetti – a dish that brings together freshness, comfort and the unmistakable quality of Napolina ingredients.

Silky ricotta crema blends with sweet peas, delicate shallots and our tender Butter Beans to create a pasta that feels indulgent, yet wonderfully light. Finished with bright lemon zest and a scattering of pecorino, it’s a vibrant midweek favourite that comes together in just minutes. Whether you’re cooking for two or treating yourself to a little Italian sunshine, this is a bowl of pure cucina semplice – simple food, beautifully made.

Method:

Heat the Napolina Olive Oil in a pan over medium heat. Add the shallots and garlic, gently sweat until soft and translucent. Stir in the peas, butterbeans and a generous amount of black pepper, cooking for a few minutes until everything is warmed through.
Make the ricotta crema: In a bowl, combine the ricotta with a ladle of hot pasta water and half the pecorino. Mix until smooth, creamy and spoonable.
Add the cooked Napolina Spaghetti to the pan along with a splash of pasta water. Pour over the ricotta crema and scatter in the fresh parsley. Fold everything together gently until the sauce becomes silky and coats the pasta beautifully.
Finally, divide into bowls, top with the remaining pecorino and finish with a sprinkling of lemon zest, and enjoy!