This bright pasta is perfect for all seasons.

| By Rachael Thompson | Recipes

Into the Sauce’s Pea and Ricotta Pasta with Parmesan Breadcrumbs

This bright pasta is perfect for all seasons.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Tori Falzon of Into the Sauce shares her recipe for pea and ricotta pasta with parmesan breadcrumbs.

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For the pasta

  • 400g dried pasta
  • 300g frozen peas, defrosted
  • 200g ricotta
  • 1 large bunch basil, leaves picked (2 cups)
  • 75ml extra virgin olive oil
  • 1 tsp chilli flakes
  • 2 cloves garlic, finely sliced
  • 50ml lemon juice

For the Parmesan breadcrumbs

  • 50ml extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 30g Parmesan, finely grated


  • Bring a pot of water to a boil and blanch peas for 30 seconds.
  • Strain and refresh peas in iced water.
  • Add peas, ricotta, basil leaves, olive oil, chilli flakes, garlic and lemon juice to a food processor and blitz until finely chopped, with a little texture remaining. Season to taste and set aside.
  • Cook pasta until al dente in salty water.
  • Meanwhile, for the breadcrumbs, heat olive oil in a pan and toss through panko and a pinch of salt flakes, stirring often, until golden brown. Transfer to a bowl and stir through Parmesan, season to taste and set aside.
  • Add pasta and pea mixture to a pan.

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