Lemon Ricotta Pasta with Fresh Peas

Name: Lemon Ricotta Pasta with Fresh Peas
Cuisine: European, Italian, Mediterranean
Ingredients: 1/3 cup pine nuts, toasted; 1 pound penne, ziti, or rigatoni pasta; 1 tablespoon kosher salt, for the pasta water; 2 medium cloves garlic, smashed; 1/3 cup fresh parsley, any kind; 1 teaspoon dried oregano; 1 teaspoon fresh thyme, or 1/2 teaspoon dried; 1 and 1/2 cups peas, frozen and thawed, or use fresh; 15 ounce tub ricotta cheese; 1 tablespoon lemon zest (1 large lemon); 2-3 tablespoons fresh lemon juice (taste it); 1/4 cup olive oil; 2 teaspoons kosher salt*; 3/4 teaspoon black pepper; 1 cup peas (fresh is best); 1/2 cup grated Parmesan; 1-4 tablespoons olive oil, to drizzle; crushed red pepper, to taste

Instructions

This lemon pasta recipe is perfect for summer! It is so easy and done in 30 minutes. The cheesy sauce is made by blending ricotta with peas and lemon. Top it with Parmesan and garden fresh peas, and you have a hearty vegetarian dinner!

Updated at: Tue, 31 Aug 2021 21:42:36 GMT