ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ricotta and Pea Pasta

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 25 mins
Yield Serves 4
We are big fans of frozen peas because they're often better than fresh--and they take no time to cook. Thaw them right before you need them so they don't get wrinkly.

Ingredients

  • 1 tablespoon plus 2 tsp. kosher salt
  • 1 pound tube pasta, such as ziti
  • 1 garlic clove
  • 1/3 cup loosely packed flat-leaf parsley
  • 2 1/2 cups thawed frozen peas, divided
  • 15 ounces (1 1/2 cups) ricotta cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 5 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon pepper
  • 2 tablespoons toasted pine nuts
  • 1/2 cup finely shredded parmigiano-reggiano cheese

Nutrition Information

  • calories 868
  • caloriesfromfat 36 %
  • protein 39 g
  • fat 35 g
  • satfat 11 g
  • carbohydrate 103 g
  • fiber 8 g
  • sodium 1574 mg
  • cholesterol 48 mg

How to Make It

  1. Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.

  2. Meanwhile, whirl garlic and parsley in a food processor until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon juice and zest, 4 tbsp. oil, remaining 2 tsp. salt, and the pepper. Pulse to a coarse purée.

  3. Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea purée and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.

  4. Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.