Creamy linguine tossed with ricotta, lemon zest, peas, and fresh herbs for a refreshing Italian-inspired dinner.
# 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 tbsp fresh lemon juice
06 - 2 tbsp fresh parsley, chopped
→ 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 - Additional salt for pasta water
12 - 1/4 tsp 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 instructions. Reserve 1/2 cup pasta cooking water, then drain the pasta.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until aromatic but not browned.
03 - Add peas to the skillet and cook for 2–3 minutes, or slightly longer if using frozen peas, until bright green and just tender.
04 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Stir until the mixture is smooth.
05 - Add drained linguine and cooked peas, along with the garlic and oil, to the bowl with the ricotta blend. Toss gently, adding reserved pasta water gradually until the sauce emulsifies and coats the pasta.
06 - Sprinkle with chopped parsley and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and lemon zest if desired.
