Spring Pea & Ricotta Pasta with Lemon
Ingredients
- 12 ouncespasta
- 2 cupsfrozen peas
- 1 cupricotta cheese
- 1lemon
- 2 clovesgarlic
- 3 tablespoonsextra-virgin olive oil
- ·kosher salt
- ·black pepper
- ½ cupparmesan cheese
- ¼ cupfresh mint
Prep
- 01
Zest and juice 1 lemon.
- 02
Mince 2 cloves garlic.
- 03
Tear or chop approximately 1/4 cup fresh mint leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, warm olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Add frozen peas to the skillet and cook for 2 to 3 minutes, stirring occasionally, until heated through and slightly tender.
- 04
Remove skillet from heat. Stir in ricotta cheese, the zest and juice of 1 lemon, 1/2 teaspoon salt, and a pinch of black pepper until combined.
- 05
Add cooked pasta to the skillet. Toss gently, adding reserved pasta water 1/4 cup at a time until the sauce coats the noodles with a creamy consistency.
- 06
Divide among bowls. Top each serving with grated parmesan cheese and torn fresh mint. Finish with a crack of black pepper and a drizzle of olive oil.
Spice Tips
For subtle warmth, crack fresh black pepper generously over the finished dish or add a pinch of red pepper flakes to the skillet with the garlic. A touch of fresh basil alongside the mint adds an herbal depth if you have it on hand.
This dish comes together in about 20 minutes start to finish. Ricotta creates a silky sauce without cream. For a protein boost, add grilled chicken breast or pan-seared shrimp in step 5.