Linguine with lemon, ricotta, and peas creates a fresh, creamy dish highlighting bright spring flavors.
# What You'll Need:
→ Pasta
01 - 14 ounces 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 fresh 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, plus more for pasta water
11 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, until fragrant but not browned.
03 - Add peas to the skillet and cook for 2 to 3 minutes, or slightly longer if using frozen, until bright green and just tender.
04 - In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Stir until smooth.
05 - Add drained linguine and the warm peas with garlic and oil to the bowl with the ricotta mixture. Toss gently, adding reserved pasta water a little at a time until the sauce is creamy and evenly coats the pasta.
06 - Sprinkle with chopped parsley and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and lemon zest if desired.
