Creamy Spaghetti With Sugar Snap Peas & Ricotta


  • 75g Spaghetti (spelt or wholewheat are delicious)
  • 1/4 Broccoli Head 
  • Handful of Sugar Snap Peas (Approx. 7 pods)
  • 2 tbsp Ricotta Cheese Crumbled
  • 1/3 Cup Spinach (Optional)
  • Pinch of Himalayan Salt & Cracked Pepper
  • 1 Heaped tbsp Pesto (For this I used Knorr new pesto pods as they are brilliant for small portions!)
  • 4 Fresh Basil Leaves


  • Bring a small pan of water to boil and add the spaghetti to cook for around 12-18 minuted depending on the type you have selected (wholewheat tends to take a bit longer)
  • Whilst the pasta is cooking, chop the broccoli sprouts and prepare the sugar snap peas
  • 4 minutes before the pasta is cooked, add the broccoli and peas to the pan
  • Once the veg has softened drain the water and add the pesto and 1 tbsp of ricotta cheese, season with salt and pepper and give it a good mix
  • Layer the pasta in a bowl and add fresh baby spinach amongst the mix, then season with more cracked pepper and crumble the remaining ricotta cheese over the top
  • Garnish with a few basil leaves and enjoy!