One Pot Lemon Ricotta Orecchiette Pasta | Recipe Cart
Export 12 ingredients for grocery delivery Step 1 For the walnut herb topping, begin by adding 1 tablespoon of olive oil and 1/2 cup of walnuts in a large
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Cooking tools:
- Microplane
- Skillet
- Stove
- Colander
- Measuring cup
- Ladle
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Serving platter
Ingredients
- 1 pound orecchiette pasta
- 12 ounces whole milk ricotta
- 1/2 cup parmesan cheese, shredded or grated
- 3 cloves of fresh garlic, grated
- 1 tablespoon lemon zest
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- Pinch red pepper flakes (optional)
- 3/4 cup frozen peas
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 3/4 cup walnuts, roughly chopped
- 1 teaspoon fresh lemon zest
- 2 tablespoons flat leaf parsley, diced
- Pinch of salt and black pepper
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