Italian Lemon Ricotta Pasta with Peas

Ingredients

• 12 oz pasta, such as spaghetti or fettuccine
• 1 cup ricotta cheese
• 1 cup frozen peas, thawed
• 1 tbsp olive oil
• 1 tbsp lemon zest, freshly grated
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1 cup Parmesan cheese, grated
• 2 tbsp fresh basil, chopped

Method

1. 01
   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions.
2. 02
   While the pasta is cooking, in a large mixing bowl, combine the ricotta cheese, olive oil, lemon zest, lemon juice, salt, and black pepper.
3. 03
   Mix the ricotta mixture until smooth and well combined.
4. 04
   Two minutes before the pasta is done, add the peas to the boiling pasta water.
5. 05
   Reserve 1 cup of pasta water, then drain the pasta and peas.
6. 06
   Add the hot pasta and peas to the ricotta mixture and toss to combine, adding reserved pasta water as needed to reach the desired creamy consistency.
7. 07
   Stir in the grated Parmesan cheese and adjust seasoning with additional salt and pepper if needed.
8. 08
   Serve immediately, garnished with fresh basil and additional Parmesan cheese.