Boil pasta.
Meanwhile, add garlic and parsley in a god processor until
finely chopped. Add 1 1/2 c peas, the ricotta, lemon juice and
zest, 4 T oil, bit of salt and pepper. pulse until coarsely pureed.
Reserve 1 c of pasta cooking water. Drain pasta and return it
to a separate pot Immediately add ricotta-pea puree and
remaining 1 cut whole thawed peas and stir until well mixed.
Add a little pasta cooking water, if necessary, to loosen sauce.
Serve, sprinkling each serving with pine nuts, parmesan
cheese, and drizzle with remaining 1 T oil.
Originally Submitted
3/26/2017
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