Lemon Ricotta and Pea Spring Pasta

• 8 oz pasta (like penne or farfalle)
• 2 cups fresh peas, frozen or shelled
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh basil
• Optional: Red pepper flakes for a kick

Steps

1. 1 Cook the pasta according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
3. 3 Add peas and cook until heated through.
4. 4 Stir in ricotta, Parmesan, lemon zest, and juice; mix well. If needed, thin with reserved pasta water.
5. 5 Toss cooked pasta into the skillet, adding butter to create a creamy sauce.
6. 6 Season with salt and pepper to taste, then fold in fresh basil.
7. 7 Serve immediately, garnished with additional lemon zest and optional red pepper flakes.

Equipment

• Large pot for pasta
• Skillet
• Wooden spoon

Variations

• Add grilled shrimp or chicken for a protein boost.
• Incorporate sautéed spinach for extra greens.

Substitutions

• Substitute peas with asparagus or zucchini slices.

Pairings

• Serve with a crisp Pinot Grigio or a refreshing lemon water.

Nutrition

Tips

• Use fresh peas if they're in season for the best flavor.
• For a vegan option, substitute ricotta with a cashew-based alternative.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or broth.

Serving Suggestions

• Pairs beautifully with a simple green salad or roasted asparagus.

FAQ