Lemon Pasta with Ricotta and Fresh Peas (30 Minutes)

INGREDIENTS

  •  1/3cup pìne nuts, toasted
  •  1pound penne, zìtì, or rìgatonì pasta
  •  1tablespoon kosher salt, for the pasta water

For the sauce

  •  2medìum cloves garlìc, smashed
  •  1/3cup fresh parsley, any kìnd
  •  1teaspoon drìed oregano
  •  1teaspoon fresh thyme, or 1/2 teaspoon drìed
  •  1and 1/2 cups peas, frozen and thawed, or use fresh
  •  15ounce tub rìcotta cheese
  •  1tablespoon lemon zest (1 large lemon)
  •  2-3tablespoons fresh lemon juìce (taste ìt)
  •  1/4cup olìve oìl
  •  2teaspoons kosher salt*
  •  3/4teaspoon black pepper
  • To assemble
  •  1cup peas (fresh ìs best)
  •  1/2cup grated Parmesan
  •  1-4tablespoons olìve oìl, to drìzzle
  •  crushed red pepper, to taste
    Lemon Pasta with Ricotta and Fresh Peas (30 Minutes)

INSTRUCTIONS|
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