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