Lemon Ricotta Pasta with Spring Peas
When warm weather rolls around in the midwest, we want fresh produce and we want it with fresh citrus! This recipe delivers on all the above. The lightness of the ricotta, with the sharp nuttiness of the parmesan cheese, is brought to life with the brightness of the lemon juice and fresh peas and spinach. It’s too good of a meal to be this easy to make, and yet, it is. Enjoy this from the comfort of your cool kitchen, on a surprisingly hot spring or summer day. It goes great with a citrusy white wine, a big glass of unsweetened iced tea.
Downloadable Recipe Card: here
Prep Time: 30 mins
Serves: 4
What You’ll Need
1 lb of pasta (TJ’s Organic Lemon Torchiette is incredible)
2 cups of whole-milk ricotta
1 cup parmesan cheese, grated
6 oz baby spinach, washed
10 oz english peas, washed
1 lemon, juiced
1 tbs olive oil
1 tsp garlic
salt and pepper, to taste
How To Make
First, boil your pasta in a large pot.
Bring a large pot of water to a boil. Add in pasta, cook until al dente per the instructions on your pasta packaging (~8-10 minutes).
While your pasta cooks, warm your greens in a large saucepan.
In a large saucepan, warm olive oil and garlic over medium heat, until soft and fragrant. Add in your spinach and peas and cover. Stir every so often until spinach and peas are soft (~10 minutes).
Next, strain pasta and return to pot.
Strain pasta, reserving 1/2 cup of cooking water in the large pot. Return your pasta to the large pot, and stir in ricotta, parmesan, lemon, salt and pepper, and softened greens. Squeeze fresh lemon juice over the top. Stir until fully combined.
Enjoy!
