Description
A delicious vegetarian pasta dish featuring fresh peas and creamy ricotta cheese with a hint of lemon.
Ingredients
Scale
- 4 Tbsp (57 g) butter
- 1½ cups (about 3 medium) shallots, thinly sliced
- 2 Tbsp (6 g) garlic, chopped
- 1 lb (about 3 cups) peas, fresh or frozen
- Zest of 2 lemons
- 1 lb (450 g) pasta, any preferred type
- 1 lb (about 2 cups, 450 g) ricotta cheese, whole milk variety, drained
- Juice of 2 lemons (about 4 Tbsp or 60 ml)
- ⅓ cup (25 g) grated Parmesan cheese
- Extra virgin olive oil, for serving
Instructions
- Step 1: Bring a large pot of water to a rolling boil. Salt generously before adding the pasta. This ensures the pasta cooks evenly and absorbs flavor.
- Step 2: Melt the butter in a skillet over medium-low heat. Add the sliced shallots and chopped garlic, cooking gently until soft and fragrant without browning or burning, about 3-5 minutes. Cover the skillet briefly to speed cooking.
- Step 3: Stir in the peas and lemon zest. Cook until peas are bright green and tender, about 3-4 minutes. Be careful not to overcook to retain their vibrant color and freshness.
- Step 4: Add the pasta to the boiling salted water. Cook according to package instructions until al dente — firm to the bite but cooked through. Check pasta texture 1 minute before the package time to avoid overcooking.
- Step 5: Drain the pasta, reserving some cooking water. Add the ricotta cheese to the sautéed peas and gently stir to form a creamy sauce. Use a whisk if ricotta clumps to smooth the texture.
- Step 6: Add the drained pasta to the skillet with the ricotta and peas. Pour in the lemon juice. Toss everything together thoroughly. If the sauce is too thick, add a few tablespoons of reserved pasta water gradually until desired consistency is reached.
- Step 7: Drizzle with extra virgin olive oil and sprinkle Parmesan cheese to taste. Toss lightly to combine and serve immediately.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature, away from direct sunlight and heat, for up to 2 days.
- Refrigeration: Keep in a sealed container in the refrigerator for up to 4 days to maintain best texture and freshness.
- Freezing: Place in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
- To prevent pasta sticking after draining, stir in 1 tablespoon of olive oil immediately within 30 seconds after draining.
- When sauce thickens excessively, gradually add reserved pasta cooking water a few tablespoons at a time to loosen it.
- If lemon flavor is muted, add extra lemon zest about 1 teaspoon at a time while mixing before serving.
- Use a timer to control pasta cooking time precisely and avoid overcooking.
- Smooth ricotta clumps by whisking before incorporating into the skillet.
- Serve with a simple green salad or roasted asparagus for a light complement.
- Pair with garlic bread or a drizzle of olive oil for richer texture.
- Add grilled chicken or toss into a vegetable pasta salad for a heartier meal.
- Use leftovers in wraps with lettuce or gluten-free tortillas for a quick lunch.
- Top with extra ricotta or sprinkle with lemon zest for added brightness.
- Offer a tahini sauce or light vinaigrette on the side to introduce additional flavor notes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg