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+ servings

Pasta with Peas

A garlicy, lemony, creamy, crunchy, spring-a-licious fresh English pea and ricotta pasta dish!
Prep Time18 mins
Cook Time12 mins
Course: Side, Entree, Pasta, Lunch, Dinner
Cuisine: Californian
Servings: 4
Author: Daniela Gerson

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.