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.
I love this recipe as is. Wouldn't add or change a thing except perhaps a little less salt. This is a modern version of an Italian favorite, "Pasta e Pizelle". I think the lemon juice and zest give this a freshness
I followed this recipe exactly. This is a good, solid recipe, but it's not worthy of a special occasion or outstanding. I think the flavors could be a little more complex. Maybe if you added some fresh oregano and thyme with the parsley when you puree everything together--that would probably lend some complexity and brighten things up a bit more. Definitely do not skip the toasted pine nuts because it adds some complexity back in. This dish is ultimately a bit sweet because of the peas, and with the richness of the ricotta cheese, you will need to serve some crisp white wine with it to cut through the heaviness. I'm not sure if I'll make it again.
This pasta turned out really tasty. I halved the ricotta, oil, and salt though. It was plenty salty as it was, and I dont like things super rich. I served with some baked chicken breast and we both loved it.