Description

A bright, creamy ricotta pasta tossed with sweet peas, fresh herbs, lemon, and toasted pine nuts. Light yet satisfying, this quick vegetarian dish captures fresh summertime flavor in under 30 minutes.

Ingredients

1/3 cup pine nuts, toasted

1 pound penne, ziti, or rigatoni

1 tablespoon kosher salt (for pasta water)

For the sauce:

2 medium garlic cloves, smashed

1/3 cup fresh parsley

1 teaspoon dried oregano

1 teaspoon fresh thyme or 1/2 teaspoon dried

1 1/2 cups peas (fresh or thawed frozen)

1 (15-oz) tub ricotta cheese

1 tablespoon lemon zest

2–3 tablespoons fresh lemon juice

1/4 cup olive oil

2 teaspoons kosher salt

3/4 teaspoon black pepper

To assemble:

1 cup peas (fresh preferred)

1/2 cup grated Parmesan

1–4 tablespoons olive oil, for drizzling

Crushed red pepper, to taste

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Instructions

Toast pine nuts in a large high-sided skillet over medium heat, stirring until golden. Transfer to a plate.
Fill the same skillet with water and add 1 tablespoon salt. Bring to a boil, add pasta, and cook until al dente (about 10 minutes). Drain and drizzle with olive oil.
In a food processor, pulse garlic, parsley, oregano, and thyme until finely chopped.
Add 1 1/2 cups peas, ricotta, lemon zest and juice, olive oil, salt, and pepper. Pulse until combined but still slightly textured.
Stir ricotta mixture into warm pasta. Fold in remaining 1 cup peas.
Add Parmesan and drizzle additional olive oil into the pot or over servings.
Top with toasted pine nuts and crushed red pepper if desired.

Notes

Add sautéed spinach or arugula for extra greens.

Increase lemon juice for a tangier, brighter sauce.

Use part-skim ricotta with a splash of cream for richness.

Shells or fusilli hold the creamy sauce beautifully.

Nutrition

Serving Size: 1 serving
Calories: Approx. 580
Sugar: 6g
Sodium: 1020mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 5g
Protein: 23g
Cholesterol: 35mg