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
  

INSTRUCTIONS|
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