Creamy linguine with ricotta, lemon zest, peas, and parmesan offers a light, vibrant Italian main.
# What You Need:
→ Pasta
01 - 14 oz linguine
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 unwaxed lemon
05 - 2 tbsp fresh lemon juice
06 - 2 tbsp fresh parsley, chopped
→ Dairy
07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasoning
09 - 2 tbsp extra-virgin olive oil
10 - 1/2 tsp salt, plus more for pasta water
11 - 1/4 tsp freshly ground black pepper
# How-To:
01 - Fill a large pot with water, add salt, and bring to a boil. Cook linguine until al dente, following package directions. Reserve 1/2 cup pasta water and drain.
02 - Warm olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, ensuring it remains fragrant and does not brown.
03 - Add peas to the skillet and cook for 2 to 3 minutes, or until bright green and just tender.
04 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper. Stir until the sauce is smooth and well blended.
05 - Add drained linguine and cooked peas with garlic and olive oil to the ricotta mixture. Gently toss, incorporating reserved pasta water incrementally until the sauce is creamy and coats the pasta evenly.
06 - Sprinkle chopped parsley atop the pasta. Adjust seasoning as desired, and serve immediately, garnished with additional Parmesan and lemon zest if preferred.
