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Gemelli and Peas with Lemon, Herbs and Ricotta
Citrusy and herbaceous, this easy, spring-inspired meal features garlic, peas and plenty of lemon, both zest and juice. We heat the thawed frozen peas by putting them in a colander and draining the cooked pasta over them. To create an extra-starchy liquid, ideal for thickening the sauce and giving it an especially silky texture, we cook the pasta in just 3 quarts of water. A few handfuls of fresh, fragrant herbs complete the vibrant dish, which is topped with soft, sweet whole-milk ricotta.
4 to 6
Servings
30 minutes
Ingredients
-
1½
cups frozen peas, thawed
-
1
pound gemelli OR casarecce OR penne
Directions
-
01Put the peas in a colander and set the colander in the sink. In a large pot, bring 3 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until al dente. Reserve about 1½ cups of the cooking water, then drain the pasta over the peas; set aside.
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