Spring Pea & Ricotta Pasta
If you're craving something creamy, cozy, and effortless, this spring pea & ricotta pasta will hit the spot. It’s a one-pot wonder that feels fancy, but takes less than 20 minutes. Ricotta adds a creamy texture while the sweet peas bring a burst of freshness. Whether you're feeding hungry kids or want a comforting meal after a long day, this spring pea & ricotta pasta comes together fast and leaves everyone at the table happy.
Servings: 4
Ingredients
- 12 oz farfalle pasta
- 2 tbsp olive oil
- 2 garlic cloves minced
- ½ yellow onion diced
- 1 cup frozen peas
- 1 cup ricotta cheese
- ½ cup grated parmesan
- 1 tbsp lemon zest
- ½ cup reserved pasta water
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
- Boil a large pot of salted water and cook pasta until al dente. Drain, but reserve pasta water and set pasta aside.
- In a large skillet, heat a drizzle of olive oil. Add garlic and onion and sauté over medium heat for 1 minute until fragrant.
- Add frozen peas directly to the skillet and stir for 2-3 minutes until bright green and warmed through.
- Lower the heat. Stir in ricotta and the reserved pasta water, mixing until you get a creamy sauce. Season with salt and pepper.
- Add the cooked pasta to the pot. Grate parmesan right on top of the pasta before mixing.. Toss until every bite is coated in creamy ricotta. Add lemon zest. Serve and enjoy!
Notes
For Storing: Store in airtight container in the fridge for 3-4 days.