Lemon Ricotta Pasta
Ricotta, lemon, butter, and peas turn any pasta shape into a bright, silky bowl that works warm or chilled.
Prep 10 min · Cook 20 min · Total 30 min · Makes 4 servings
Ingredients
- 8 oz. pasta, any shape
- 1 cup frozen peas
- 15 oz. ricotta cheese
- 1 Tbsp butter
- 1 med. lemon
- To taste salt and pepper
Directions
- Fill a pot with lightly salted water and bring it to a boil. Stir in the pasta, following the package timing; it should boil for 7-10 minutes, until al dente. Take 1 cup of peas out of the freezer so they can soften a bit while you work.
- As the pasta cooks, get the sauce going. In a large bowl, mix together the ricotta, butter, about 1/2 tsp salt, freshly ground pepper from about 20 cranks of a pepper mill, and the zest and juice from 1 lemon. When the pasta is nearly done, scoop out 1/3 cup of the hot starchy water and whisk it into the bowl until the sauce turns smooth. Taste, then add more salt and pepper if it needs it.
- Put the peas in a colander, then pour the boiling pasta over them as you drain it, which helps the peas thaw faster. While everything is still hot, fold the pasta and peas into the ricotta sauce. Eat it hot or cold.