Description
Creamy Ricotta Pea Pasta that is ready in under 30 minutes!
Ingredients
Units
Scale
- 6oz pasta of choice (I use Mafalda Corta)
- 1/2 cup reserved pasta water
- 1 cup peas, cooked
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese
- 1/4 cup fresh basil leaves
- 2 tsp lemon zest
- salt and pepper to taste
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
Instructions
- Cook the pasta according to package directions. After the pasta is cooked, set aside 1/2 cup of the pasta water to use for the sauce.
- Blend the ricotta, half of the peas, parmesan cheese, basil, lemon zest, salt and pepper together in a food processor or small blender.
- Heat the olive oil in a large skillet on medium heat. Add the onion and garlic and saute for 2-3 minutes.
- Add the ricotta mixture and pasta water and mix until it forms a creamy sauce.
- Add the pasta and remaining peas and mix together until warmed through.
- Serve as is or top with extra parmesan cheese and lemon zest.
Notes
Add a healthy pinch of salt to the pasta water before cooking the pasta to season the pasta.ย
Adjust seasoning of salt and pepper in the pasta to taste.ย
Store in the fridge in an airtight container for 3 days.ย
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 476
- Fat: 16g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 24g