Creamy ricotta, lemon zest, and peas combine with linguine for a vibrant, fresh Italian pasta experience.
# Components:
→ Pasta
01 - 14 oz linguine
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 unwaxed lemon
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped
→ Dairy
07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasoning
09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente following package instructions. Reserve 1/2 cup pasta cooking water and drain the pasta.
02 - While the pasta is cooking, heat olive oil in a large skillet over medium heat. Sauté the minced garlic for 1 minute until fragrant, avoiding browning.
03 - Add peas to the skillet with garlic and cook for 2–3 minutes, or slightly longer if using frozen peas, until peas are bright green and tender.
04 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Stir until smooth and well blended.
05 - Add drained linguine and cooked peas with garlic and oil into the bowl containing ricotta mixture. Toss gently, gradually adding reserved pasta water until the sauce becomes creamy and coats the pasta evenly.
06 - Sprinkle chopped parsley over the pasta and adjust seasoning if necessary. Serve immediately, garnishing with additional Parmesan cheese and lemon zest if desired.
