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"This is a fabulous spring pasta," says Rach. "Very simple, with peas and lemon-ricotta. Delicious!" She and John are celebrating the start of the weekend with that and the John's Spring Forward Vodka Cocktail he made to go with the dish. It's also springy and light and a little too easy to drink! Happy Friday!
For another of Rach's lovely pastas perfect for this time of year, check out her Spring Tagliatelle with Ground Meat Ragu and Spring Peas.
Heat a large pot of water to a boil for pasta.
In a small pot, warm EVOO over low heat and melt butter into it. Add garlic and swirl a couple of minutes until fragrant.
In a large glass or nonreactive bowl, whisk up ricotta, cream, zest, lemon juice, mint, thyme and half of the parsley. Season with salt and pepper or white pepper.
Season boiling water with salt and cook pasta 1 minute less than package directions, about 7 to 8 minutes, depending on the cut you choose. Add peas to the pasta after 3 minutes. Reserve about ½ cup of boiling water, drain pasta and peas, then add hot water to ricotta mixture. Whisk in the EVOO-garlic butter, add drained pasta and peas and combine. Top pasta with chopped pistachios, remaining parsley and pea tendrils (if using).