Linguine meets ricotta, lemon, and peas for a creamy, lively Italian dish bursting with spring flavors.
# 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 unwaxed lemon
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons chopped fresh parsley
→ Dairy
07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasoning
09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt
11 - Salt, for pasta water
12 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve 1/2 cup pasta cooking water and drain using a colander.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Add peas to the skillet and cook for 2–3 minutes or until bright green and just tender. Increase cooking time slightly if using frozen peas.
04 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, Parmesan, salt, and black pepper. Stir until smooth and well blended.
05 - Add drained linguine and cooked peas with garlic and oil to the ricotta mixture. Toss gently, adding reserved pasta water gradually to achieve a creamy consistency.
06 - Sprinkle chopped parsley over the pasta and adjust seasoning as desired. Serve immediately, garnished with additional Parmesan and lemon zest if preferred.
