Spring Pea Pasta
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Large Pot
- Chef’s Knife
- Cutting Board
- 1 lb. whole wheat fusilli or penne pasta
- 1 cup ricotta cheese
- 1 cup Parmesan, freshly grated
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ¾ cups frozen or fresh spring peas
- Kosher salt and freshly ground black pepper to taste
- Pinch of red-pepper flakes, optional
- ¼ cup basil, thinly sliced
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions. About two minutes before the pasta is ready, reserve one cup cooking liquid, then drain the pasta.
Using the same pot, add the ricotta, parmesan, lemon zest, lemon juice, a pinch of salt, and fresh pepper to taste stir until well combined.
Add pasta water
Add ½ cup of the pasta water and stir until smooth.
Add pasta and peas
Add the pasta and peas continuing to stir until the noodles are well coated and the peas are warmed through. Add more pasta water if needed to create a smooth sauce.
Divide the pasta into 4 bowls and pour any remaining sauce over the pasta.
Garnish with grated parmesan, red-pepper flakes, and basil.