Linguine with ricotta, lemon, and peas for a light, creamy spring-inspired pasta meal with Italian flair.
# What You'll Need:
→ Pasta
01 - 14 oz linguine
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons 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 - Salt for pasta water
12 - 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 directions. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1 minute until fragrant. Add peas and cook 2–3 minutes until bright green and tender.
03 - In a mixing bowl, stir together ricotta, lemon zest, lemon juice, Parmesan, salt, and black pepper until smooth.
04 - Add drained linguine and peas (with garlic and oil) to the ricotta mixture. Toss gently, gradually adding reserved pasta water for a creamy sauce.
05 - Sprinkle with chopped parsley and adjust seasoning. Serve immediately, garnished with extra Parmesan and lemon zest if desired.
