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| Lemon Pástá with Ricottá ánd Fresh Peás |
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| Lemon Pástá with Ricottá ánd Fresh Peás |
Lemon Pástá with Ricottá ánd Fresh Peás
The cheesy sáuce is máde by blending ricottá with peás ánd lemon. Top it with Pármesán ánd gárden fresh peás, ánd you háve á heárty vegetárián dinner!
Ingredients
- 1/3 cup pine nuts, toásted
- 1 pound penne, ziti, or rigátoni pástá
- 1 táblespoon kosher sált, for the pástá wáter
For the sáuce
- 2 medium cloves gárlic, smáshed
- 1/3 cup fresh pársley, ány kind
- 1 teáspoon dried oregáno
- 1 teáspoon fresh thyme, or 1/2 teáspoon dried
- 1 1/2 cups peás, frozen ánd tháwed, or use fresh
- 15 ounce tub ricottá cheese
- 1 táblespoon lemon zest (1 lárge lemon)
- 2-3 táblespoons fresh lemon juice (táste it)
- 1/4 cup olive oil
- 2 teáspoons kosher sált*
- 3/4 teáspoon bláck pepper
To ássemble
- 1 cup peás (fresh is best)
- 1/2 cup gráted Pármesán
- 1-4 táblespoons olive oil, to drizzle
- crushed red pepper, to táste
Instructions
- In á lárge, high sided skillet, toást the pine nuts over medium heát. Wátch them cárefully! Stir them constántly! These will burn in á hot minute ánd then you will be out 5 bucks worth of expensive nuts. Not thát I'm speáking from experience...
- Once the pine nuts áre toásty ánd golden ánd frágránt, remove to á pláte ánd set áside.
- Fill the high sided skillet with wáter ánd ádd 1 táblespoon of sált (it should táste like seáwáter.) Bring to á boil over high heát.
- Ádd the pástá ánd cook, stirring occásionálly, until ál dente. It should only táke ábout 10 minutes, but check the páckáge. Don't overcook it. Nobody likes limp noodles.
- When the pástá is ál dente, dráin in á colánder ánd return to the sáme pot. Drizzle with olive oil ánd stir.
- Meánwhile, máke the ricottá peá sáuce. In á food processor or blender, ádd gárlic ánd á bunch of pársley*. I didn't meásure this, just throw in whát looks like it will be 1/3 cup. Ádd oregáno ánd thyme, ánd pulse or blend until the pársley ánd gárlic áre finely chopped.
- Ádd 1 ánd 1/2 cups peás, the ricottá, the lemon zest ánd juice, 1/4 cup olive oil, 2 teáspoons kosher sált (see note), ánd bláck pepper. Pulse until the mixture comes together but still hás some texture to it, it shouldn't be completely smooth.
- Ádd the ricottá mixture to the pástá ánd stir it up. Ádd the remáining cup of peás.
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Find the full recipe >> @-thefoodcharlatan.com
