M&S Leek and petit pois pasta with ricotta

1.Heat a splash of olive oil in a frying pan over a medium heat and add the frozen petit pois and leeks (500 g) along with the frozen butter from the pack. Cook for 10-12 minutes, until cooked through.

2.Meanwhile, boil the pasta (400 g) in a large pan of salted boiling water for 8 minutes or until al dente.

3.Mix the ricotta (250 g), lemon zest (1) and parmesan (50 g) in a bowl with salt and pepper, then add to the frying pan with the petit pois and leeks. Use a slotted spoon to drain the pasta into the pan with the petit pois, adding a splash of the pasta cooking water to create a glossy sauce.

4.Serve a little extra lemon zest on top and lots of black pepper.