Basic Pea & Ricotta Pasta Sauce

2 1/2 cups frozen peas, defrosted
1 1/2 cups ricotta cheese
1 clove of garlic, peeled
1/4 cup fresh parsley
3-4 tbsp olive oil, divided
2 tbsp pine nuts, toasted
1 tbsp lemon juice
1 tsp lemon zest
Salt and pepper to taste

Add garlic and parsley to a food processor and blitz to combine. Add peas, pine nuts, lemon juice, zest and olive oil and pulse to combine. Add the ricotta and salt and pepper and pulse to combine. Serve as a pasta sauce or with crusty bread.

10 min