Quick & Easy

Lemon, pea and ricotta pasta

lemon, pea and ricotta pasta



1.In large saucepan of boiling water, cook pasta until just tender; add peas during last minute of pasta cooking time. Drain, reserving ¼ cup cooking liquid.
2.Meanwhile, in small frying pan, heat oil; cook garlic, stirring, until fragrant.
3.In a large bowl, combine pasta and peas with reserved cooking liquid, garlic, z and juice; stir in cheese.

Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don’t have angel hair pasta, you can use thin or regular spaghetti, instead.


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