Go Back

Lemon ricotta pasta and peas

Print Recipe Pin Recipe

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.