Ricotta and Pea Pasta
Ingredients1 tablespoon plus 2 tsp. kosher salt
1 pound penne pasta
1 garlic clove
1/3 cup loosely packed flat-leaf parsley
2 ½ cups thawed frozen peas, divided
15 ounces (1 ½ cups) ricotta cheese
1 tablespoon lemon juice1 teaspoon lemon zest
5 tablespoons extra-virgin olive oil, divided
¾ teaspoon pepper
2 tablespoons toasted pine nuts
½ cup finely shredded parmigiano-reggiano cheese
1. Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.
2. Meanwhile, whirl garlic and parsley in a food processor until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon juice and zest, 4 tbsp. oil, remaining 2 tsp. salt, and the pepper. Pulse to a coarse purée.
3. Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea purée and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.
4. Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.