Ricotta and Pea Pasta Recipe – Sunset Magazine
We are big fans of frozen peas because they're often better than fresh--and they take no time to cook. Thaw them right before you need them so they don't get wr
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 www.sunset.com.
Ingredients
- 1 tablespoon plus 2 tsp. kosher salt
- 1 pound tube pasta, such as ziti
- 1 garlic clove
- 1/3 cup loosely packed flat-leaf parsley
- 2 1/2 cups thawed frozen peas, divided
- 15 ounces (1 1/2 cups) ricotta cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 5 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon pepper
- 2 tablespoons toasted pine nuts
- 1/2 cup finely shredded parmigiano-reggiano cheese
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