Weeknight Conchiglie with Peas & Mint

Step 1. Bring 4 litres of salted water (2 tbsp salt) to a hard boil for the pasta.

8 min

Step 2. Warm the olive oil in a wide pan over medium heat. Add the onion with a pinch of salt and cook 6 minutes until soft and translucent.

6 min

Step 3. Stir in the garlic for 30 seconds, then add the peas with 4 tbsp water. Cover and cook 3 minutes until the peas are bright and tender.

4 min

Step 4. Drop the conchiglie into the boiling water. Cook 10 minutes — taste at 9 for al dente.

10 min

Step 5. Tip half the peas into a bowl and mash roughly with a fork. Stir the mash back into the pan with the ricotta, lemon zest and a good grind of pepper.

1 min

Step 6. Scoop out a mug of pasta water. Drain the conchiglie and add to the pea pan with a splash of pasta water.

1 min

Step 7. Toss gently for 1 minute until the ricotta turns into a soft, creamy sauce coating every shell. Loosen further with pasta water if needed.

1 min

Step 8. Fold through most of the mint and parmesan. Serve with the rest scattered over the top.