# What You'll Need:
→ Pasta
01 - 14 ounces rigatoni pasta
→ Ricotta & Lemon Mixture
02 - 9 ounces ricotta cheese
03 - 1 lemon, zested
04 - 2 tablespoons fresh 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 - Additional grated Parmesan cheese for serving
11 - Fresh basil or mint leaves (optional)
12 - Extra lemon zest (optional)
# How-To:
01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Add rigatoni and cook until al dente according to package directions. Reserve ½ cup of pasta cooking water before draining.
03 - Add peas to the boiling water during the final 2-3 minutes of pasta cooking time. Drain with pasta.
04 - In a large mixing bowl, whisk together ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper until smooth and creamy. Thin with a splash of pasta water if needed.
05 - Add hot pasta and peas directly to the bowl with ricotta mixture. Toss thoroughly, adding reserved pasta water as needed to coat pasta evenly. Serve immediately topped with extra Parmesan, fresh herbs, and additional lemon zest.
