The 8-year-old kid chef has been back in the kitchen this week – several times, in fact. Keen to hone his skills and to continue making good, tasty food for the family, he decided to create this recipe. We are certainly not complaining as it really is delicious. At this rate, Paddy’s plans of owning a restaurant and releasing his own cookery books might just work out. We would suggest booking your places and your signed copies now – this boy has skill!
The creamy ricotta is enriched with a slight tang of lemon, and the lightly boiled peas give the dish an added splash of colour as well as a little extra crunch. What is almost as good is that this dish doesn’t take long at all to cook up so it’s perfect when you are pushed for time.
Paddy’s Lemon, Ricotta and Pea Linguine
Serves 8-10 (Paddy has a very large family. You might want to halve the recipe if your family isn’t quite as big).
1 lemon, juiced
250g ricotta cheese
salt and pepper
a little olive oil
Place pasta in boiling water to cook.
Boil the peas, drain and set aside.
Melt the butter and stir in the ricotta until it makes a smooth sauce-like mixture. Add the peas and lemon juice and stir well.
Add salt and pepper to taste.
Drain the cooked pasta and return to pan. Drizzle with a little olive oil to coat then add the ricotta sauce mixture coating the pasta well.
Serve and enjoy.
Want to see how it’s done? Watch Paddy and he’ll show you how step-by-step in this video. As always, any words of encouragement for him will be very much appreciated: