Springtime pasta

A hearty, rustic dish, ready for the table in 20 mins – try our ideas for using up the goat’s cheese too

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 493
  • fat 13g
  • saturates 5g
  • carbs 79g
  • sugars 5g
  • fibre 5g
  • protein 21g
  • salt 1.18g


  • 250g pack frozen ricotta and spinach tortellini
  • 50g frozen peas
  • 50g frozen broad beans
  • 1 tbsp olive oil
  • zest 1 lemon
  • 50g ricotta


Posh cheese on toast
Mix 50g goat’s cheese with a handful chopped basil and 1 beaten egg. Slice 1 large tomato and arrange over 2 slices lightly toasted bread. Spread the goat’s cheese mixture on top of the tomato, then grill for 3-5 mins until golden.Goat’s cheese & beetroot salad
Toss 200g bag watercress, spinach & rocket salad with 3 tbsp of your favourite dressing. Scatter over 250g pack cooked baby beetroots, sliced, goat’s cheese and a few toasted walnuts.Goat’s cheese & pepper dip
Finely chop 1 small onion, then gently fry in a pan with a little olive oil. Leave to cool, then blend in a food processor with 50g goat’s cheese, 3 tbsp natural yogurt and 2 roasted red peppers from a jar.


  1. Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta

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