Jumbo Pasta Shells

Makes a lovely summer pasta dish - serve warm or cold

Serves 4-6

500g jumbo pasta shells
200g fresh peas
150g ricotta cheese
zest of 1/2 lemon
2 tbsp olive oil
3 tbsp My Secret Kitchen Artichoke Pesto
1 tsp My Secret Kitchen Lemon & Chipotle Spiced Sea Salt, ground

Boil the shells in salted water until al dente; drain and put to one side. 

In the warm pan, add the olive oil, artichoke pesto, peas, lemon zest and spiced sea salt and mix together.

Return the shells to the pan and stir gently with the artichoke mixture before adding the ricotta in teaspoon sized portions. 

Serve immediately with a parmesan crisp to garnish.