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Lemon-Ricotta Pasta with Seared Scallops

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  • minutes
  • Serves

INGREDIENTS

12

Sea scallops, large fresh

1 1/2 cups

Green peas, fresh

1

Lemon, Zest of

4 tbsp

Thyme, fresh

1/4 cup

Lemon juice

1

box Pappardelle or fettuccine pasta

1

Sea salt and freshly ground black pepper

4 tbsp

Olive oil, good-quality

1 tbsp

Butter

1

container Ricotta cheese