Ricotta and Pea Pasta

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READY IN: 25mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Bring a large pot of water with 1 teaspoons salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.
  • 2. Meanwhile, whirl garlic and parsley in a food processor until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon juice and zest, 4 tablespoons oil, remaining 2 teaspoons salt, and the pepper. Pulse to a coarse purée.
  • 3. Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea purée and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.
  • 4. Divide among bowls. Sprinkle each with pine nuts and parmigiano.
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