Spring Pea Pasta

When you want a rich, cheesy pasta that’s real tasty and comes together quick - this is the pasta to reach for. A Spring Pea Pasta that is cheesy, herby, full of fresh peas. It has an herby alfredo vibe, but none of the traditional alfredo effort. It has a magical green color that feels Spring-y and perfect for this time of year. But the most noteworthy things about this dish is how easy it is to make. The sauce comes together with the magic of a food processor. It’s perfectly creamy + rich, and has a consistency that coats all the pasta. A sauce that really sticks to the noodles and is so freaking delicious + addicting, and is truly so easy to make.

Ricotta totally transforms when it’s whipped in the food processor for just a few seconds. It’s a totallly different cheese. It takes on this pleasant + velvety texture.

 
 

For the pasta

  • 2 garlic cloves

  • 1/3 c. fresh parsley

  • 1/2 c. fresh basil

  • 1 tbsp fresh thyme

  • 2 1/2 c. peas (1 c. reserved to mix in the sauce)

  • 1 15 oz. container of ricotta

  • juice of 1 lemon

  • 1/2 c. parmesan, plus a little extra for topping

  • salt + pepper

  • EVOO

  • 2 packages of cauliflower gnocchi (or other pasta cooked to al dente)

  • red pepper flakes

  • fresh arugula

  • a 1/4 c. walnuts, finely copped

Start by making the sauce. Add the garlic + herbs to a food processor, and puree until finely minced. Add in the peas + ricotta, continuing to puree until the peas are roughly chopped. Add in the lemon juice + parm + seasoning, and pulse a couple more times so the lemon juice is fully mixed in. Set aside to cook the pasta.

Move to preparing the gnocchi or other dried pasta. Prepare to package instructions. When cooked to al dente, add in the peas + cook for 2-3 minutes over medium low heat. Add in the ricotta sauce, toss to coat, & turn the temp to low. Cover + let the sauce warm with the pasta for 7-10 minutes, giving the pasta a gentle stir every 2-3 minutes. Add in a pinch of addition red pepper flakes if you want a bit more heat.

Serve the pasta over a bed of fresh arugula, and top with a pinch of chopped walnuts + a bit of red pepper flakes. Voila!!

Lesley ZehnerComment