Green pasta with Looye Honeytomatoes

Peel and press the garlic. Cut the Looye Honeytomatoes in half.

Prepare the pasta according to the instructions on the packaging. Keep some of the cooking water to one side.

Heat a deep frying pan and gently fry the garlic. Set aside some peas for the garnish and add the rest. Stir fry for 5 minutes. Transfer to a food processor with the ricotta and a splash of pasta cooking liquid and blend until smooth. Add more cooking liquid if the sauce is too thick. Season with salt and pepper.

Divide the pasta over the preheated plates, serve with a generous amount of green ricotta sauce and sprinkle with the halved Looye Honeytomatoes and the remaining peas to finish the dish.

Delicious with finely chopped pistachio nuts and some organic lemon zest.