Ricotta Lemon Linguine Peas

# Components:

→ Pasta

01 - 14 oz linguine

→ Vegetables

02 - 1 cup fresh or frozen peas

03 - 2 cloves garlic, minced

04 - Zest of 1 unwaxed lemon

05 - 2 tbsp fresh lemon juice

06 - 2 tbsp fresh parsley, chopped

→ Dairy

07 - 1 cup ricotta cheese

08 - 1/2 cup grated Parmesan cheese

→ Pantry & Seasoning

09 - 2 tbsp extra-virgin olive oil

10 - 1/2 tsp salt, plus more for pasta water

11 - 1/4 tsp freshly ground black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.

02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, until aromatic.

03 - Add peas to the skillet and cook for 2–3 minutes, stirring occasionally, until bright green and tender.

04 - In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Stir until the mixture is smooth.

05 - Add drained linguine and cooked peas with garlic and oil to the ricotta mixture. Toss gently, gradually adding reserved pasta water as needed to achieve a creamy sauce.

06 - Sprinkle with chopped parsley and adjust seasoning to taste. Serve immediately, garnished with extra Parmesan and lemon zest if desired.

# Expert Advice:

01 -

This pasta is so creamy and satisfying that you'll forget it's secretly light and packed with veggies.
It comes together quickly, so you can turn weeknight cooking into something special without stress.

02 -

If you skip reserving pasta water, the sauce may turn out dry and disappointingly thick.
Tossing the hot pasta with ricotta off the heat keeps the sauce creamy instead of grainy.

03 -

Cooking the peas just until tender preserves color and sweetness—watch closely and taste as you go.
Using high-quality ricotta transforms the sauce from good to unforgettable.