Lemon Ricotta Pasta With Fresh Peas Recipes
LEMON RICOTTA PASTA WITH FRESH PEAS
This lemon pasta recipe is perfect for summer! It is so easy and done in 30 minutes. The cheesy sauce is made by blending ricotta with peas and lemon. Top it with Parmesan and garden fresh peas, and you have a hearty vegetarian dinner!
Provided by Karen
Categories Main Course
Time 20m
Number Of Ingredients 18
Steps:
- In a large, high sided skillet, toast the pine nuts over medium heat. Watch them carefully! Stir them constantly! These will burn in a hot minute and then you will be out 5 bucks worth of expensive nuts. Not that I'm speaking from experience...
- Once the pine nuts are toasty and golden and fragrant, remove to a plate and set aside.
- Fill the high sided skillet with water and add 1 tablespoon of salt (it should taste like seawater.) Bring to a boil over high heat.
- Add the pasta and cook, stirring occasionally, until al dente. It should only take about 10 minutes, but check the package. Don't overcook it. Nobody likes limp noodles.
- When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with olive oil and stir.
- Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and a bunch of parsley*. I didn't measure this, just throw in what looks like it will be 1/3 cup. Add oregano and thyme, and pulse or blend until the parsley and garlic are finely chopped.
- Add 1 and 1/2 cups peas, the ricotta, the lemon zest and juice, 1/4 cup olive oil, 2 teaspoons kosher salt (see note), and black pepper. Pulse until the mixture comes together but still has some texture to it, it shouldn't be completely smooth.
- Add the ricotta mixture to the pasta and stir it up. Add the remaining cup of peas.
- Add 1/2 cup grated Parmesan and a few drizzles of olive oil. You can add this to the pot or over each individual serving.
- If you are serving adults, add a few shakes of crushed red pepper, or if you are serving kids leave it out (or just add a little).
- Top each serving with some toasted pine nuts.
Nutrition Facts : ServingSize 1 g, Calories 965 kcal, Fat 44 g, SaturatedFat 14 g, Cholesterol 65 mg, Sodium 3203 mg, Carbohydrate 105 g, Fiber 9 g, Sugar 9 g, Protein 38 g, UnsaturatedFat 27 g
PASTA WITH PEAS, RICOTTA SALATA, AND LEMON
Categories Pasta Appetizer Quick & Easy Ricotta Lemon Basil Pea Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a main course
Number Of Ingredients 8
Steps:
- Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.
- Tear basil into bite-size pieces and break ricotta salata into about 1/2-inch-thick pieces. Into a large bowl finely grate zest from lemon and squeeze enough juice to measure 1 tablespoon. Add basil, cheese, and oil. Cook pasta in boiling water until almost al dente. Stir in peas and continue to cook until pasta is al dente and peas are tender. Drain pasta and peas well. Add pasta and peas to bowl and toss to combine. Season pasta with salt and pepper and sprinkle with tarragon.
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