Linguine with ricotta, lemon, and peas delivers bright spring flavors in a creamy, veggie-packed Italian main dish.
# What You'll Need:
→ 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 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped
→ Dairy
07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasoning
09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt, plus additional for pasta water
11 - 1/4 teaspoon freshly ground black pepper
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain in a colander.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, ensuring it is fragrant but not browned.
03 - Add peas to the skillet and cook for 2 to 3 minutes, or until bright green and just tender. Use slightly more time if working with frozen peas.
04 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Stir until smooth.
05 - Add drained linguine and cooked peas with garlic and olive oil to the ricotta mixture. Toss gently, adding reserved pasta water little by little until the sauce is creamy and coats the pasta evenly.
06 - Sprinkle chopped parsley over the pasta and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and lemon zest if desired.
