Ricotta and pea pasta!🫛
The perfect high-protein spring pasta dish packed with 24 grams of protein per serving! Welcome back to episode 5 of Nourish in 30. A series where I’m sharing nourishing meals ready in 30 minutes or less.
Magical things happen when you blend peas and ricotta together...seriously. MAGIC. This pasta dish is rich, creamy and fresh all at the same time. I hope you love this one! Recipe below.
RICOTTA PEA PASTA
Ingredients:
-6oz pasta of choice
-1 tbsp olive oil
-1 small onion, finely chopped
-2 garlic cloves, chopped
-1 cup peas, cooked
-1/2 cup ricotta cheese
-1/4 cup parmesan cheese
-1/4 cup fresh basil leaves
-2 tsp lemon zest
-salt and pepper to taste
How to:
Cook the pasta according to package directions. Don’t forget to add salt to the pasta water for tastier pasta! Reserve 1/2 cup of pasta water. Blend together 1/2 the peas, ricotta, parmesan cheese, basil, lemon, salt and pepper. Set aside. Heat the olive oil on medium heat in a saucepan. Add the onion and garlic and sauté for 2-3 minutes. Add the ricotta mixture to the pan with the pasta water and mix together until it forms a creamy sauce. Add the pasta and remaining peas to the pan and mix to combine. Season as needed with additional salt and pepper and a sprinkle of parmesan cheese.
Directions:
Cook the pasta according to package directions. Don’t forget to add salt to the pasta water for tastier pasta!
Reserve 1/2 cup of pasta water.
Blend together 1/2 the peas, ricotta, parmesan cheese, basil, lemon, salt and pepper. Set aside.
Heat the olive oil on medium heat in a saucepan.
Add the onion and garlic and sauté for 2-3 minutes.
Add the ricotta mixture to the pan with the pasta water and mix together until it forms a creamy sauce.
Add the pasta and remaining peas to the pan and mix to combine.
Season as needed with additional salt and pepper and a sprinkle of parmesan cheese.
