3 tablespoons olive oil
1 head broccoli, broken into small florets, stems finely sliced
1 1-inch piece fresh gingerroot, grated
6 ounces sugar snap peas, cut in half
5 ounces cream
4 ounces ricotta cheese
salt and pepper
Sauté broccoli and gingerroot in olive oil for 5 minutes, stirring. Add sugar snap peas and cook 5 minutes more. Stir in cream and cook gently for another 5 minutes. Add the ricotta cheese and season to taste with salt and pepper. Serve over freshly cooked farfalle (bowtie) pasta.
Adapted from www.riverford.co.uk.