LEMON RICOTTA AND PASTA
INGREDIENTS - 1/3 cup toasted pine nuts - 1 lb of tube pasta - 1/3 cup fresh chopped parsley - 2 cloves of smashed garlic - 1 tsp dried oregano - 1/2 tsp dried thyme - 1 and 1/2 cup of thawed frozen peas plus 1/2 cup of peas - 15 oz of part skim ricotta - 1 tbsp lemon zest - 3 tbsp lemon juice - 1/4 cup EVOO - 1/2 cup grated parmesan - salt and pepper - red pepper flakes - drizzle EVOO RECIPE - In a small skillet, toast the pine nuts over medium heat. - Stir them constantly or they will burn. - Once the pine nuts are golden and fragrant, remove to a plate and set aside. - Fill a high sided pan or pot with water and add 1 tbsp of salt. Add the pasta and cook according to the box directions. - When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with a tbsp of olive oil and stir. - Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and parsley. Add oregano and thyme, and pulse or ...