Bright ricotta, lemon zest, and peas create a creamy, refreshing linguine perfect for springtime dining.
# 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 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped
→ 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, plus more for pasta water
11 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Fill a large pot with salted water and bring to a boil. Cook the linguine following package guidelines until firm to the bite. Reserve 1/2 cup pasta water and drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning. Incorporate peas and cook for 2 to 3 minutes, increasing duration if using frozen peas, until bright and just tender.
03 - In a mixing bowl, blend ricotta cheese with lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Whisk until smooth.
04 - Add drained linguine and the garlic-pea mixture with oil to the ricotta bowl. Gently toss while gradually incorporating reserved pasta water until the sauce achieves a creamy consistency and thoroughly coats the pasta.
05 - Sprinkle with chopped parsley and adjust seasoning as needed. Serve promptly, enhanced with additional Parmesan and lemon zest if desired.
