This can be served as a main dish or a side and is delicious both warm and at room temperature. While it can be made any time of year, the bright flavors just sing of summer.
- 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.