Lemon Ricotta Linguini with Pancetta and Peas
Dig into a creamy, satisfying meal with this Lemon Ricotta Linguini with Pancetta and Peas. Ready in about 20 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thebakermama.com.
Cooking tools:
- Pot
- Colander
- Skillet
- Stove
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Microplane
- Grater
- Wooden spoon
- Serving platter
- Airtight container
- Saucepan
- Microwave
- Dish
Ingredients
- 1/2 pound (8 ounces) linguini pasta
- 1 tablespoon olive oil
- 1 cup uncured diced pancetta (4 ounces)
- 1/4 cup finely chopped shallot
- 3 cloves garlic, minced
- 1 (15 ounce) container whole milk Ricotta cheese (about 1 and 3/4 cup)
- 1/2 cup chicken broth (or reserved pasta water)
- Zest of a large lemon
- 3 tablespoons fresh lemon juice
- 1 cup freshly grated Parmesan cheese, plus more for garnishing
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 cup frozen sweet peas
- Lemon zest, for garnishing
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