Kamut Pasta with Peas and Ricotta
1 1/2 cups cooked kamut or buckwheat penne, fusilli or spaghetti (or another gluten-free pasta)
1/2 package frozen spinach (defrosted and drained)
1 cup frozen baby peas
1 tbsp unsalted butter
1 garlic clove, minced
1 tbsp olive oil
2 1/2 cups low-fat ricotta cheese
2-3 fresh basil leaves, chopped
Sea salt and pepper to taste
Bring a pot of water to a boil with generous amounts of sea salt added.
Add the pasta and cook until al dente. In the last few minutes of cooking, add the spinach and frozen peas to the boiling pasta. Reserving 1/2 cup of pasta water, drain the pasta and peas. Return the pasta and peas to the pot.
Toss the pasta and peas with the butter, olive oil, garlic, ricotta cheese and half the chopped basil. Add the pasta water to create a thin sauce that coats the pasta.
Season with salt and pepper. Serve in pasta bowls and garnish with the remaining fresh basil.