Pea & Lemon Ricotta Pasta

# Ingredient List:

→ Pasta

01 - 14 oz rigatoni pasta

→ Ricotta & Lemon Mixture

02 - 8.8 oz ricotta cheese

03 - 1 lemon, zested

04 - 2 tablespoons fresh lemon juice

05 - 2 tablespoons extra-virgin olive oil

06 - 1 small garlic clove, finely minced

07 - 1.4 oz grated Parmesan cheese

08 - Salt and freshly ground black pepper to taste

→ Vegetables

09 - 1.4 cups frozen or fresh green peas

→ Garnish

10 - Extra grated Parmesan for serving

11 - Fresh basil or mint leaves, optional

12 - Additional lemon zest, optional

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve 0.5 cup of pasta cooking water before draining.

02 - Blanch peas in boiling water for 2-3 minutes, adding them during the final 2-3 minutes of pasta cooking time if using frozen peas. Drain with the pasta.

03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, minced garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. Add a splash of reserved pasta water if needed to achieve desired consistency.

04 - Add the hot drained pasta and peas directly to the bowl with ricotta mixture. Toss thoroughly, gradually adding reserved pasta water until the pasta is evenly coated in a silky sauce.

05 - Transfer to serving plates immediately. Top with extra Parmesan, fresh herbs, and additional lemon zest if desired.

# Expert Advice:

01 -

The ricotta creates an incredibly silky sauce without any heavy cream
Lemon and peas taste like sunshine on a plate
It comes together faster than delivery would arrive

02 -

The pasta water is the secret ingredient that transforms ricotta from grainy to silky smooth
Toss the pasta immediately while it is hot, or the sauce will not emulsify properly

03 -

Let the ricotta come to room temperature before mixing for the smoothest texture
Do not skip the pasta water, it is what transforms the ricotta into a real sauce