Lemon ricotta pasta and peas
Lemon Ricotta Pasta and Peas is a creamy, bright take on classic Italian pasta e piselli. Tender peas, creamy ricotta, and fresh lemon come together with pasta for a simple, comforting meal that’s ready in about 30 minutes.
Ingredients
- 1/2 lb. small shaped pasta
- 4 cups fresh or frozen peas
- 2 cups ricotta cheese
- 2 Tbsp. olive oil
- 1 cup finely chopped onion
- 1 Tbsp. minced garlic
- juice and zest from 1 lemon
- 2 cups pasta water
- 1/2 cup grated parmesan cheese
- 2 tbsp. chopped Italian parsley
- freshly ground black pepper
- salt to taste
Instructions
- In a pot of boiling salted water cook your pasta el dente reserving at least 2 cups before draining
- While the pasta is cooking, in a large saute pan over medium heat add the olive oil, then add in the onion and garlic and cook until soft and fragrant , but not brown.
- Add the peas and cook 4-5 minutes until the peas are cooked but not mushy. Then add in the pasta water and the ricotta. Simmer until sauce thickens (3-5 minutes ).
- Add the parmesan cheese , and freshy ground black pepper, salt according to taste,
- Plate top with more parmesan and the freshly chopped Italian parsley.