Lemon and Pea Pasta with Ricotta
Cook Time
30 minutes
Cook Time
30 minutes
  • 1pound penneor any small shaped pasta like rigatoni or ziti
  • ¼cup walnuts
  • 3cloves garlic
  • ½cup fresh parsley
  • 1teaspoon dried oregano
  • ½teaspoon dried thyme
  • 3cups frozen peas
  • 15ounces ricotta
  • 1 lemonjuiced and zested
  • ¼cup olive oil
  • 1-2teaspoon salt
  • ½teaspoon Pepper
  • ½cup grated parmasean
  • Crushed red pepperoptional topping
  1. Bring large pot of water to a boil. Add pasta and cook according to al dente directions on box, approx 8-10 minutes. Drain and return to pot and toss with a drizzle of olive oil. This will keep the pasta from sticking together
  2. Heat large skillet over medium heat. Carefully toast pine nuts, watching closely to prevent burning. Set aside when toasted.
  3. Defrost peas using a few tablespoons of water in a microwave safe dish and warm in 15 second intervals until no longer frozen. Zest lemon and then juice it.
  4. In a blender or food processor, make ricotta sauce. Add garlic, parsley, oregano and thyme. Then add in 1 ½ cup peas, ricotta, lemon zest and juice, olive oil, salt and pepper. Pulse until it is mostly smooth with some texture.
  5. Toss pasta in ricotta pea mixture. Add in remaining whole peas. Sprinkle on toasted pine nuts, parmasean and crushed red pepper flakes.