# What You'll Need:
→ Pasta
01 - 14 oz rigatoni pasta
→ Ricotta & Lemon Mixture
02 - 8.8 oz ricotta cheese
03 - 1 lemon, zested
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1 small garlic clove, finely grated
07 - 1.4 oz grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste
→ Vegetables
09 - 7 oz frozen or fresh green peas
→ Garnish
10 - Extra grated Parmesan cheese for serving
11 - Fresh basil or mint leaves, optional
12 - Additional lemon zest, optional
# How to Make:
01 - Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package directions. Reserve ½ cup of pasta cooking water before draining.
02 - While pasta cooks, blanch peas in the boiling water for 2 to 3 minutes, adding them during the final 2 to 3 minutes of pasta cooking if using frozen peas. Drain together with pasta.
03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. Add reserved pasta water as needed to reach desired consistency.
04 - Add hot drained pasta and peas directly to the ricotta mixture. Toss thoroughly, gradually adding reserved pasta water until the pasta achieves an even silky coating.
05 - Transfer to serving plates immediately. Top with additional Parmesan, fresh herbs, and lemon zest as desired.
