Pasta with tomato and ricotta sauce

Heat the olive oil in a pan and saute the garlic and chopped onion on a medium heat for about 5 minutes, or until soft.

Add the tomatoes and carrot. Bring to the boil then reduce the heat and allow to simmer, uncovered, for 15 minutes.

Add the peas and simmer for a further 5 minutes, until the peas have cooked through and the sauce has thickened slightly.

Meanwhile cook the pasta in a pan of boiling water as per the instructions on the packet.

Remove the sauce from the heat and stir in the ricotta cheese and parsley, mixing well.

Drain the pasta, roughly chop add the sauce and serve immediately.