Pasta with Peas
A garlicy, lemony, creamy, crunchy, spring-a-licious fresh English pea and ricotta pasta dish!
Prep Time18 minutes mins
Cook Time12 minutes mins
Course: Side, Entree, Pasta, Lunch, Dinner
Cuisine: Californian
Servings: 4
Author: Daniela Gerson
- 3/4 pound pasta any type
- kosher salt
- 2 cups fresh shelled peas
- 1 cup whole-milk ricotta 8 ounces
- 2 garlic cloves finely minced, divided
- 3 tablespoons extra virgin olive oil divided
- 2 lemons zest & juice (divided)
- 1/4 cup freshly grated Parmesan or pecorino
- pinch of red pepper flakes
- 1 1/2 cups fresh bread crumb
- 1 tablespoon of butter
- 1/2 cup finely chopped fresh herbs such as parsley, basil, tarragon, mint and chives
- salt and freshly cracked black pepper
In a large pit of boiled salted water, cook pasta according to package directions. (For true al dente pasta cook it 1-2 minutes less than the package says). For the last minute of cooking time, ass the peas to the pot. Reserve 1 cup of pasta water, drain and return pasta to pot.
In a medium bowl, combine the ricotta, 2 ½ tablespoons of olive oil, half the garlic, parmesan or pecorino, half the lemon juice & zest, red pepper flakes, salt and pepper.
Add ricotta mixture and ¼ cup of the reserved pasta water to the pasta and toss. Add more reserved pasta water if the mixture us too thick.
In a skillet, melt butter with the remaining ½ tablespoon of olive oil over medium-high heat. Add breadcrumbs, a pinch of kosher salt and stir to coat. Cook until breadcrumbs are golden. Add lemon zest and remaining half of minced garlic; toss until mixture is very fragrant and breadcrumbs are golden brown, about 2 minutes. Take off the heat, stir in remaining lemon juice and fresh herbs.
Top pasta with breadcrumbs, season to taste with salt and pepper and served immediately.
- Buy local and organic veggies when possible.
- For best results, use full fat ricotta, made with only milk, salt and an acid or starter enzyme.
- Salt that pasta water so it tastes like the sea. That’s more salt than ya think you need!
- For true al dente pasta, cook 1-2 minutes less than the package instructions.
- If you don't want to make fresh breadcrumbs, store bought works too.