Name: Lemon Ricotta Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Fine sea salt; 340 g gluten-free penne; 1 tablespoon olive oil; 1 tablespoon minced garlic; 425 g ricotta cheese (, or dairy free alternative); 30 g grated parmesan (, or dairy free alternative); 290 g frozen peas (, thawed); 2 Lemons (, zest finely grated and juiced); Freshly ground black pepper; Pinch fresh basil leaves (, sliced)

Lemon Ricotta Pasta

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

6 servings

Italian

What you'll need

Fine sea salt
340 g gluten-free penne
1 tablespoon olive oil
1 tablespoon minced garlic
425 g ricotta cheese , or dairy free alternative
30 g grated parmesan , or dairy free alternative
290 g frozen peas , thawed
2 Lemons , zest finely grated and juiced
Freshly ground black pepper
Pinch fresh basil leaves , sliced

Method:

Bring a large pot of salted water to a boil and cook the penne per the package directions. Drain, reserving about 230ml of the pasta cooking water.
In a large pan, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the lemon juice, half the lemon zest, ricotta, and parmesan and cook until melted and warm, 2-3 minutes. Stir in the peas and cooked pasta. Add some of the pasta water if the sauce is too dry.
Season to taste with salt and pepper. Garnish with basil and the rest of the lemon zest.

Nutrition

N/A

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