4 people


20 minutes


Ricotta makes a great pasta sauce as it has significantly lower fat content than cream, but gives the same creamy finish! This recipe uses San Remo Pulse Pasta which is gluten-free, higher in protein & fibre and lower in carbs than regular San Remo pasta.

See our how-to video HERE.


Main, Entertaining, Hearty

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  1. Bring a large pot of water to a boil and then add the pulse pasta. Cook according to packet instructions.
  2. Add a dash of olive oil to a heated large frypan. Add the garlic to the frypan along with the brussel sprouts. Cook over medium heat until browned.
  3. Add the peas and pancetta, cook for a further couple of minutes.
  4. Remove from heat. Add the Smooth Ricotta, lemon zest, Grated Parmesan (as desired) and stir well. You may need to add a dash of milk to loosen the ricotta sauce. Toss through the hot pasta or serve on top, seasoned with salt and pepper and a squeeze of lemon.
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