Creamy Lemon Ricotta Pasta
This creamy lemon ricotta pasta made with asparagus and peas is the ultimate spring and summer pasta dish.
Servings: 3 people
Ingredients
- 8 oz pasta such as rigatoni or penne
- 1 cup whole milk ricotta cheese
- 1/3 cup parmesan cheese
- 1 lemon, juice and zest
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 1 large shallot minced
- 3 cloves garlic minced
- 15 asparagus spears trimmed and cut into thirds
- 1/2 cup peas
Breadcrumbs
- 1 tbsp butter
- 1/4 cup panko breadcrumbs
- 1 tsp fresh thyme
- salt and black pepper
Instructions
- Heat a large frying pan over medium heat. Add one tablespoon of butter and breadcrumbs.Toast breadcrumbs, stirring often, until breadcrumbs begin to brown. Season with salt, pepper and thyme. Once breadcrumbs are golden brown, remove from heat and add a pinch of lemon zest. Remove breadcrumbs from pan and set aside.
- Place pan back over medium heat and add remaining butter. Add garlic and shallots and sauté for 2-3 minutes, or until soft and fragrant. Add peas and asparagus to pan and cook for 3-4 minutes, or until peas are warmed through and asparagus is bright green.
- Cook pasta according to package instructions. Reserve 1/2 cup of pasta cooking water before draining water.
- In a food processor, combine ricotta cheese, parmesan cheese, lemon juice and zest, salt, black pepper and 1/4 cup of the pasta cooking water. Blend sauce for 15-20 seconds, or until smooth and creamy.
- Pour pasta and sauce into the pan with the asparagus and peas. Toss so everything is coated in sauce. Taste and adjust salt and black pepper, as needed. Add additional pasta cooking water, if needed. Plate pasta and top with breadcrumbs and arugula, if using.