Creamy linguine with ricotta, lemon zest, and sweet peas, ready in 25 minutes for a light Italian main.
# Components:
→ Pasta
01 - 14 oz 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
11 - 1/4 teaspoon freshly ground black pepper
# Method:
01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until firm to the bite. Reserve 1/2 cup pasta cooking water and drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Add peas to the skillet and cook for 2 to 3 minutes, until bright green and just tender. Increase cooking time slightly for frozen peas.
04 - In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Mix thoroughly until smooth.
05 - Add drained linguine and cooked peas with garlic and olive oil to the ricotta mixture. Toss gently, incorporating reserved pasta water gradually to achieve a creamy consistency.
06 - Garnish with chopped parsley; adjust seasoning as needed. Serve immediately, topping with additional Parmesan and lemon zest if desired.
