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Ingredients
- 16 oz. short pasta, such as rigatoni, orecchiette, or fusilli
- 3 Tbsp. unsalted butter
- 3 Tbsp. olive oil
- 4 cloves garlic, minced
- ¾ tsp. crushed red pepper flakes
- 2¼ cups whole-milk ricotta cheese
- 1 cup finely grated Parmesan cheese, plus more for serving
- 2 lemons zested and juiced
- 2 cups sweet peas, fresh or frozen and thawed
- 1 tsp. salt
- ½ tsp. black pepper
- ½ cup heavy cream
- ⅓ cup chopped fresh parsley, for garnish
Instructions
- Bring a large pot of generously salted water to a boil and cook pasta until just al dente, about 8 minutes. Reserve at least 1 cup of pasta cooking water, and drain pasta.
- Heat butter and olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook just until fragrant, about 30 seconds.
- Reduce heat to low, and stir in ricotta, Parmesan, lemon zest and juice. Add reserved pasta water, a little at a time, until the sauce is smooth, creamy and slightly loose. Stir in heavy cream until combined.
- Fold in peas, salt and pepper, and cook until peas are just tender and bright green, about 2-3 minutes.
- Add pasta to skillet and toss to coat with sauce. Add additional pasta water, as needed, until sauce coats pasta evenly. Remove from heat, garnish with parsley and additional Parmesan, and serve.
NUTRITION FACTS
PER SERVING
Calories: 720
Protein: 25g
Carbohydrate: 77g
Fiber: 6g
Total Fat: 35g
Saturated Fat: 18g
Cholesterol: 95mg
Calcium: 30%
Sodium: 810mg
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