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Lemon Ricotta Pasta with Fresh Peas

Creamy vegetarian pasta tossed in a blended ricotta and pea sauce with garlic, lemon, and fresh herbs, topped with toasted pine nuts and Parmesan. Ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 965
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb penne ziti or rigatoni any short ridged pasta works
  • 1 tbsp kosher salt for pasta water
  • 0.33 cup pine nuts toasted
  • 2 medium cloves garlic smashed
  • 0.33 cup fresh parsley any kind
  • 1 tsp dried oregano
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 1.5 cup peas frozen and thawed or fresh, for the sauce
  • 15 oz whole milk ricotta cheese 1 tub
  • 1 tbsp lemon zest from 1 large lemon
  • 2 tbsp fresh lemon juice 2 to 3 tbsp to taste
  • 0.25 cup olive oil for sauce
  • 2 tsp kosher salt for sauce, start with 1.5 tsp if using table salt
  • 0.75 tsp black pepper
  • 1 cup peas fresh preferred, to stir in at the end
  • 0.5 cup grated Parmesan freshly grated preferred
  • 2 tbsp olive oil to drizzle over finished pasta, 1 to 4 tbsp to taste
  • crushed red pepper to taste

Equipment

  • Large high-sided skillet
  • Food processor or blender
  • Colander
  • Large pot or use the skillet for boiling pasta

Method
 

  1. Toast pine nuts in a large high-sided skillet over medium heat, stirring constantly, until golden and fragrant. Remove to a plate immediately.
  2. Fill the skillet with water, add 1 tablespoon kosher salt, and bring to a boil over high heat.
  3. Cook pasta until al dente, about 10 minutes. Check package for timing. Drain and return to pot. Drizzle with olive oil and stir.
  4. While pasta cooks, make the sauce. In a food processor, pulse garlic and parsley until finely chopped.
  5. Add 1.5 cups peas, ricotta, lemon zest, lemon juice, 1/4 cup olive oil, kosher salt, and black pepper. Pulse until combined but still slightly textured. Do not blend fully smooth.
  6. Pour ricotta sauce over drained pasta and stir to coat evenly.
  7. Add remaining 1 cup peas and stir again.
  8. Add grated Parmesan and a drizzle of olive oil. Add crushed red pepper to taste.
  9. Divide into bowls and top each serving with toasted pine nuts. Serve immediately.

Notes

Do not use canned peas -- frozen thawed or fresh only. If using fresh peas and you want them lightly cooked, add to the boiling pasta for the last 1 to 2 minutes before draining. Do not freeze leftovers as ricotta sauce becomes grainy when thawed. Store refrigerated up to 3 days. Reheat gently with a splash of water or olive oil. Great served at room temperature as a pasta salad the next day.