Lemon Ricotta and Pea Farfalle

• 8 ounces farfalle pasta
• 2 cups fresh or frozen peas, thawed if frozen
• 1 cup whole milk ricotta
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• Fresh basil leaves for garnish

Steps

1. 1 Cook the farfalle in a large pot of salted boiling water according to package instructions until al dente. During the last minute of cooking, add the peas.
2. 2 While the pasta is cooking, in a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. 3 Drain the pasta and peas, reserving 1/2 cup of the pasta water. Add the pasta and peas to the skillet with the garlic.
4. 4 Add the ricotta, lemon zest, lemon juice, Parmesan, butter, and a pinch of salt and pepper to the skillet. Toss to combine, adding reserved pasta water a splash at a time to create a creamy sauce.
5. 5 Remove from heat and gently stir until the sauce is smooth and coats the pasta.
6. 6 Serve immediately garnished with fresh basil leaves and extra Parmesan.

Equipment

• Large pot
• Large skillet
• Measuring cups and spoons
• Vegetable peeler (for zesting lemon)

Variations

• Add cooked diced chicken or shrimp for extra protein.
• Substitute peas with asparagus or zucchini for a different veggie twist.

Substitutions

• Use feta cheese instead of ricotta for a tangy twist.
• Substitute farfalle with penne or fusilli.

Pairings

• A crisp Pinot Grigio or Sauvignon Blanc
• Toasted baguette slices

Nutrition

Tips

• For a richer flavor, use fresh ricotta.
• If frozen peas are used, ensure they are well-drained before adding to the pasta.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan with a splash of water or milk.

Freezing: Does not freeze well due to the ricotta.

Serving Suggestions

• Pair with a simple green salad.
• Serve with crusty bread on the side.

FAQ