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.
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
How to Make It
Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.
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.
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.
Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.
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