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Serves 2 1 teasp Massel Stock Powder, Vegetable
1 cup of Gourmet Plus Liquid Stock Vegetable or 1 tablet 7's Chicken Style disoolved in 1 cup hot water
200 gr pasta, penne rigate or your favourite shape
1/2 cup frozen baby peas
100 gr. Low fat ricotta
2 tblsp grated Parmesan cheese
1 small chilli (fresh or dried) chopped
2 tblsp chopped shallots
1 deep pot
2 lts or more water
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Take aboundant water to the boil; add the pasta and salt. Cook pasta following the manufacturers instructions, setting your timer 2 minutes short.
While pasta is cooking, in serving bowl, combine ricotta, Massel stock powder,chilly and Parmesan. Add half of the Massel bouillon and mix until the mixture is nice and smooth.
When your timer goes off, add the peas to the nearly cooked pasta. Wait another minute, then drain the lot and add it to the ricotta mixture.
Mix gently while adding the rest of the Massel bouillon until all is well coated.
Sprinkle with the chopped shallots and serve immediately
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