Linguine with lemon zest, ricotta, peas, and Parmesan creates a vibrant, creamy Italian-inspired spring dish.
# What You Need:
→ 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 tbsp fresh lemon juice
06 - 2 tbsp chopped fresh parsley
→ Dairy
07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasoning
09 - 2 tbsp extra-virgin olive oil
10 - 1/2 tsp salt
11 - Salt for pasta water
12 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, stirring, until fragrant but not browned.
03 - Add peas to the skillet and sauté for 2–3 minutes, or until they turn bright green and are just tender. If using frozen peas, cook slightly longer.
04 - In a mixing bowl, blend ricotta, lemon zest, lemon juice, Parmesan, salt, and black pepper until the mixture is smooth and well-integrated.
05 - Transfer drained linguine and sautéed peas (with garlic and olive oil) to the bowl with the ricotta mixture. Gently toss, gradually adding reserved pasta water until the sauce achieves a creamy consistency.
06 - Sprinkle chopped parsley over the pasta. Adjust seasoning as necessary and serve promptly, garnished with extra Parmesan and lemon zest if desired.
