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Ricotta and Pea Pasta

MyRecipes
  • minutes
  • Serves 4

INGREDIENTS

1/3 cup

Flat-leaf parsley, loosely packed

1

Garlic clove

1 tsp

Lemon, zest

2 1/2 cups

Peas, frozen

1 tbsp

Lemon juice

1

tube Pasta

1 2/3 tbsp

Kosher salt

3/4 tsp

Pepper

5 tbsp

Olive oil, extra-virgin

2 tbsp

Pine nuts, toasted

1/2 cup

Parmigiano-reggiano cheese

15 oz

Ricotta cheese