Lemony Spring Pea Pasta with Ricotta
Creamy and full of flavor, this pasta with ricotta is sure to impress! It's super easy to make and highlights seasonal spring vegetables and herbs.
Ingredients
Ingredients List:
- 1 lb Montebello Organic Penne Rigate
- 2 cups Bel Gioioso Whole Milk Ricotta
- ½ cup Bel Gioioso Grated Parmesan Cheese, plus more for serving
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp dried basil
- 1 tsp fresh minced garlic
- ½ tsp ground black pepper
- ½ tsp salt
- 2 cups Woodstock Farms Organic Green Peas
- Fresh basil, to serve
- Pine nuts, to serve
Preparation
- Cook the Pasta Cook the pasta in a large pot of salted boiling water according to the package directions until al dente. Drain and set aside, reserving a small amount of pasta water if needed to adjust the sauce consistency later.
- Mix the Ricotta While the pasta is cooking, prepare the ricotta mixture in a medium bowl. Combine the ricotta cheese, grated parmesan, fresh lemon zest and juice, dried basil, minced garlic, salt, and pepper. Mix until smooth and well blended. Gently fold in the green peas, taking care not to crush them.
- Mix the Pasta & Enjoy Add the ricotta mixture to the drained, warm pasta. Stir gently but thoroughly to coat the pasta evenly; if the mixture appears too thick, add a splash of reserved pasta water to reach the desired consistency. Serve immediately while warm, garnished with fresh basil leaves, toasted pine nuts, and additional grated parmesan cheese.