Vibrant rigatoni tossed with silky ricotta, bright lemon, and tender peas for an elegant yet simple spring pasta.
# What you'll need:
→ Pasta
01 - 14 oz rigatoni
→ Ricotta & Lemon Mixture
02 - 8.8 oz ricotta cheese
03 - 1 lemon, zested
04 - 2 tbsp fresh lemon juice
05 - 2 tbsp extra-virgin olive oil
06 - 1 small garlic clove, finely grated
07 - 1.4 oz grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste
→ Vegetables
09 - 7 oz frozen or fresh green peas
→ Garnish
10 - Extra grated Parmesan cheese
11 - Fresh basil or mint leaves, optional
12 - Lemon zest, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 4 fl oz of pasta cooking water before draining.
02 - While the pasta cooks, blanch the peas in the boiling water for 2 to 3 minutes. If using frozen peas, add them during the last 2 to 3 minutes of pasta cooking time. Drain with the pasta.
03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. Add a splash of pasta water if needed to loosen the mixture.
04 - Add hot, drained pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding reserved pasta water gradually until the pasta is evenly coated in a silky sauce.
05 - Transfer to serving bowls or plates. Top with extra Parmesan, fresh herbs, and additional lemon zest if desired. Serve immediately.
