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 blend until the parsley and garlic are finely chopped.
- Add 1 and 1/2 cups peas, the ricotta, the lemon zest and juice, 1/4 cup olive oil, 2 teaspoons kosher salt and black pepper. Pulse until the mixture comes together but still has some texture to it, it shouldn't be completely smooth.
- Add the ricotta mixture to the pasta and stir it up. Add the remaining 1/2 cup of peas.
- Add 1/2 cup grated parmesan and a few drizzles of olive oil.
- Add crushed red pepper to taste.
- Add salt to taste.
- Top each serving with some toasted pine nuts. 

DELIZIOSO! 

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