July 23, 2012
1 16-oz (454-g) bag pasta, any shape
2 Tbsp extra-virgin olive oil
1/3 cup ricotta cheese
zest of 1 lemon
juice of ½ a lemon
1 clove garlic, minced
kosher salt and black pepper, to taste
3/4 cup frozen peas
Cook pasta in boiling salted water until al dente. Drain immediately and add olive oil to coat. Add ricotta cheese, lemon zest, lemon juice, and minced garlic, and mix until well combined.
Bring about 3 cups of water to a boil in a small pot and cook the frozen peas for 3–4 minutes, just until they turn a bright green. Drain and add to the pasta.
This recipe appeared in Mishpacha Magazine, July 2012.