RECIPE
Lemony Ricotta Spring Pasta with Peas & Marinara
Bright lemon, sweet peas, and creamy ricotta meet rich marinara for a fresh, feel-good pasta that tastes like spring in every bite.A bright and zesty twist on a seasonal pasta dish. Ciao Pappy’s Marinara Classico and Flour + Water’s Campanelle come together with lemon, peas, and creamy ricotta for the perfect taste of spring.
Ingredients
- 12 ounces pasta (e.g. Flour + Water Campanelle)
- 1 tablespoon extra virgin avocado oil, plus more for serving
- Salt, to taste
- ½ cup frozen peas
- ¼ cup reserved pasta water
Ricotta Mixture:
- 1 cup ricotta
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 ½ tablespoons avocado oil
- Freshly grated parmesan or pecorino romano cheese, to taste
- Salt and pepper, to taste
To Serve:
- Marinara sauce (e.g. Ciao Pappy Marinara Classico)
- Fresh mint, for garnish
- Flaky salt and extra parmesan, if desired
DIRECTIONS
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the frozen peas. Before draining, reserve ¼ cup of pasta water.
In a bowl, whisk together the ricotta, lemon zest, lemon juice, avocado oil, and grated parmesan or pecorino romano. Season with salt and pepper to taste. Set aside.
Drain the pasta and peas, then return them to the pot. Add your desired amount of marinara sauce and a splash of reserved pasta water, stirring to coat the pasta evenly.
Plate the pasta and top with a generous dollop of ricotta mixture. Drizzle with extra virgin avocado oil and garnish with flaky salt, fresh mint, and extra Parmesan if desired.
Serve immediately and enjoy!
