# What You Need:
→ Pasta
01 - 14 ounces rigatoni
→ Ricotta & Lemon Mixture
02 - 9 ounces ricotta cheese
03 - 1 lemon, zested
04 - 2 tablespoons lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1 small garlic clove, finely grated
07 - 1.5 ounces grated Parmesan cheese
08 - Salt and freshly ground black pepper, to taste
→ Vegetables
09 - 7 ounces frozen or fresh green peas
→ Garnish
10 - Extra grated Parmesan, to serve
11 - Fresh basil or mint leaves (optional)
12 - Lemon zest (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve ½ cup of pasta cooking water before draining.
02 - While the pasta cooks, blanch the peas in the boiling water for 2–3 minutes (add during the last 2–3 minutes of the pasta's cooking time if using frozen peas). Drain with the pasta.
03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. If needed, add a splash of pasta water to loosen the mixture.
04 - Add hot, drained pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding a little reserved pasta water as needed until the pasta is evenly coated in a silky sauce. Serve immediately, topped with extra Parmesan, fresh herbs, and more lemon zest if desired.
