approx. 4 servings

Green sauce:

• approx. 150 g bimi
• 200 g frozen peas
• 1 shallot
• 30 g Tamsin (flat-leaf) parsley
• 30 g Tamsin dill
• 2 tbsp olive oil
• Lemon juice, salt & pepper

Ricotta filling (or substitute with just parmesan/feta):

• 150–200 g ricotta
• 1 dl parsley
• 2 tbsp lemon juice + zest
• 2 tbsp white wine vinegar
• 0.5 dl grated parmesan
• Salt & black pepper

Additionally:

• approx. 300 g fusilli (spiral pasta)
• 1 box Tamsin arugula
• Toasted seeds/nuts

Preparation:

Pasta:

• Cook the pasta in salted water until al dente. Reserve about 1 dl of cooking water before draining.

Green sauce:

• Bring salted water to a boil. Add the bimi and cook until almost tender. Then add the peas and cook for another moment until just heated through.
• Prepare the green sauce: add the peas, bimi, chopped shallot, dill, parsley, olive oil, lemon juice, salt, and black pepper to a blender. Add a little pasta cooking water and blend until smooth and creamy.

Ricotta filling:

• Prepare the ricotta filling: mix all filling ingredients in a bowl. Season to taste. (You can skip this step if you prefer and simply top the finished dish with parmesan or feta.)

Assembly and serving:

• Mix the green sauce with the cooked pasta.
• Serve the pasta on plates. Top with chopped Tamsin arugula, a dollop of ricotta filling (or crumbled feta/parmesan), and finish with toasted seeds or nuts.

In collaboration with: Sonja