# What You’ll Use:
→ Pasta
01 - 14 ounces linguine
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 unwaxed lemon
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped
→ Dairy
07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasoning
09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt, plus additional for cooking pasta
11 - 1/4 teaspoon freshly ground black pepper
# How-To:
01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water and drain the linguine.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic but not browned.
03 - Add peas to the skillet and cook for 2 to 3 minutes, extending the time slightly if using frozen peas, until bright green and just tender.
04 - In a large mixing bowl, stir together ricotta, lemon zest, lemon juice, grated Parmesan, salt, and black pepper until combined and smooth.
05 - Add drained linguine and the pea mixture (including garlic and oil) to the ricotta mixture. Gently toss, adding reserved pasta water gradually, until the sauce is creamy and clings to the pasta.
06 - Top with chopped parsley and adjust seasoning as needed. Serve immediately, garnishing with extra Parmesan and additional lemon zest if desired.
