By Zandeleen Thygesen @zandilions
1.Cook the orecchiette in salted water until al dente. Reserve ½ cup of the pasta water.
Ingredients
Instructions
2.Heat olive oil in a large pan. Add garlic, then beef mince. Cook until browned and crumbly. Add herbs, lemon zest, and season well.
3.Stir in the peas and cook for 2–3 minutes until just tender.
4.Mix ricotta with cream or milk and a pinch of salt until smooth.
5.Toss drained pasta into the beef mix. Add ricotta mixture and a bit of pasta water. Stir gently to coat and loosen.
6.Serve with chopped basil or parsley, extra dollops of ricotta, a grating of parmesan, chilli flakes, lemon zest and edible flowers if using.