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This Lemon Pasta with Ricotta and Fresh Peas is a delightful summer dish ready in just 30 minutes. The creamy sauce blends ricotta, peas, and lemon, topped with Parmesan and garden-fresh peas for a hearty vegetarian dinner. Perfect for a quick, flavorful, and easy meal.
Total time20 min
Ingredients18
Serving size6
Calories650
Large Pot
Colander
Mixing Bowl
Wooden Spoon
Zester
Measuring Cups
Measuring Spoons
Garlic Press or Knife
Toaster or Skillet (for toasting pine nuts)
Grater (for Parmesan cheese)
1/4 cups pine nuts, toasted
1 pound penne, ziti, or rigatoni pasta
1 tablespoon kosher salt, for the pasta water
2 medium cloves garlic, smashed
1/4 cups fresh parsley, any kind
1 teaspoon dried oregano
1 teaspoon fresh thyme, or 1/2 teaspoon dried