• 400g spiral pasta
• 1 ½ c fresh or frozen peas
• ½ c freshly grated parmesan
• 2 tbs olive oil
• 2/3 c ricotta
• Fresh herbs

Cook the pasta in boiling water for 7 minutes and then add in the peas and continue to cook until the pasta is al dente.

Place the grated parmesan and olive oil into a large bowl and mix to a paste, then add in the ricotta and combine the ingredients with some salt and pepper.

Drain the pasta and peas, saving some of the pasta water. Add the hot pasta into the cheese mixture and mix until the pasta is well coated, thinning the sauce with the pasta water if necessary.

Serve immediately with a sprinkling of fresh herbs.

• 4 ripe peaches
• 4 scoops of berry sorbet
• Sparkling wine or grape juice, well chilled
• Sprig of mint for garnish

Peal and dice the peaches and divide the fruit into 4 wine glasses or dessert dishes. Place a scoop of berry sorbet on top. Pour in a little of the sparkling wine into each glass and then garnish with mint or toasted almonds. Serve immediately.