Al dente linguine tossed with ricotta, lemon, and peas for a light, vibrant springtime main.
# What You'll 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
11 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain using a colander.
02 - Warm olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic, avoiding browning.
03 - Add peas to the skillet and cook for 2–3 minutes, or slightly longer if frozen, until vibrant and just tender.
04 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Stir until smooth and well blended.
05 - Add drained linguine and cooked peas with garlic and oil to the ricotta mixture. Gently toss, gradually adding reserved pasta water until the sauce is creamy and coats the pasta.
06 - Sprinkle chopped parsley over the dish and adjust seasoning if needed. Serve warm, garnished with additional Parmesan and lemon zest if desired.
