Ingredients:
1 lb Penne pasta
1 (15-oz) tub Ricotta cheese
1/2 cup Grated Parmesan cheese
1/3 cup Toasted pine nuts
1 and 1/2 cups Fresh peas (or frozen peas, thawed)
2 medium cloves Garlic, minced
1 tbsp Lemon zest
2 tbsp Fresh lemon juice
1/3 cup Chopped fresh parsley
1 tsp Dried oregano
1 tsp Fresh thyme leaves
1 Red pepper, thinly sliced
5/16 cup Olive oil
3/4 tsp Black pepper
1 and 2/3 tbsp Kosher salt
Directions:
Cook the penne pasta according to the package instructions in a large pot of salted boiling water until al dente. Reserve
about 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, minced garlic, lemon zest, lemon juice,
chopped parsley, dried oregano, fresh thyme leaves, black pepper, and a pinch of kosher salt. Mix until well combined.
Heat the olive oil in a skillet over medium heat. Add the thinly sliced red pepper and cook until softened, about 3-4 minutes.
Add the fresh peas to the skillet and sauté for another 2-3 minutes until they are tender. If using frozen peas, make sure they
are thawed before adding to the skillet.
Add the cooked penne pasta to the skillet with the peppers and peas. Toss everything together to combine.
Add the ricotta mixture to the skillet with the pasta and vegetables. Mix well, adding a splash of pasta cooking water if
needed to loosen the sauce and coat the pasta evenly.
Stir in the toasted pine nuts and adjust the seasoning with more salt and pepper if necessary.
Serve the Lemon Ricotta Pasta with Fresh Peas hot, garnished with extra grated Parmesan cheese and fresh parsley if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 580 kcal | Servings: 4 servings