# Required Ingredients:
→ Pasta
01 - 14 oz linguine
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 unwaxed lemon
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped
→ Dairy
07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasoning
09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt, plus additional for pasta water
11 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Fill a large pot with water, season generously with salt, and bring to a rolling boil. Add linguine and cook until al dente, following package instructions. Reserve 1/2 cup pasta water and drain thoroughly.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for one minute until aromatic and softened, avoiding browning.
03 - Add peas to the skillet and cook for two to three minutes, or until bright green and just tender. If using frozen peas, extend cooking time slightly.
04 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Whisk until fully blended and creamy.
05 - Transfer drained linguine and cooked peas with garlic and oil to the bowl containing the ricotta mixture. Toss gently, gradually adding reserved pasta water until the sauce evenly coats the pasta.
06 - Sprinkle chopped parsley over the pasta and adjust seasoning as needed. Present immediately, garnished with additional Parmesan cheese and lemon zest if desired.
