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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

peas in spaghetti

Sometimes it’s nice to get two dinners out of one shopping trip. We’re using our freezer staple of frozen peas and our fridge favourite of ricotta in both our speedy suppers this week. We love Toonsbirdge ricotta, made in County Cork.

Spread your crushed peas on a bacon sandwich or pair it with black pudding for a savoury snack. Or just have it plain, on toast, with an extra dollop of ricotta. Throwing the peas in for the last three minutes of cooking time with the pasta makes our spaghetti a super fresh quick fix.


Crushed Peas on Toast

Serves 2 to 4

Prep Time: 15 minutes


300g frozen peas

1 tablespoon of ricotta

Juice of half a lemon

1 clove of garlic

Pinch of salt

Pinch of pepper

Bread, for toasting

Handful of fresh mint

Lemon zest

Extra ricotta, for dolloping

  1. Place the peas in a bowl and cover with boiling water. Drain and transfer the peas to a food processor.
  1. Add the ricotta and juice of half a lemon. Blitz until the peas are almost smooth – you want a few whole or half peas leftover for texture.
  1. Finely grate in the clove of garlic and add a good pinch of salt and pepper. Blitz once more until well-combined.
  1. Toast up a few slices of your favourite bread. Slather with the crushed peas. Serve with some fresh mint, lemon zest and an extra dollop of ricotta on top.

Pea, Ricotta and Mint Spaghetti

Serves 2

Prep Time: 5 minutes

Cooking Time: 10 minutes


150g of spaghetti

A handful of frozen peas

2 tablespoons of ricotta

A large handful of Parmesan cheese

Handful of fresh mint

Pinch of salt

Pinch of pepper

  1. Boil the spaghetti according to its packet’s instructions.
  1. Add the frozen peas for the last 3 minutes of cooking time.
  1. Drain and transfer to a serving bowl. Add the ricotta and parmesan and mix well.
  1. Serve the spaghetti with torn fresh mint leaves, a pinch of salt and a crack of black pepper.

Storecupboard essential

Frozen Peas: Obviously, fresh is best. When you can get them, freshly podded peas are little pops of late spring in your supper. A pea’s integrity, however, isn’t much harmed through the freezing process. So don’t be afraid to keep a bag in the freezer for when you need that springtime pop.

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