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This can be served as a main dish or a side dish and is delicious both warm and at room temperature. While it can be made any time of year, the bright flavors just sing of summer.
1 16-oz. (454-g.) bag pasta in any desired shape, such as Tuscanini Rigatoni
2 tablespoons Bartenura Extra-Virgin Olive Oil
1/3 cup ricotta cheese
zest of 1 lemon, plus 1/2 its juice
1 clove garlic, minced
Haddar Kosher Salt, to taste
3/4 cup frozen peas
black pepper, to taste
Cook pasta in boiling salted water until al dente. Drain immediately and add olive oil to coat.
Add ricotta cheese, lemon zest, lemon juice, and minced garlic, and mix until well combined.
Bring about three cups of water to a boil in a small pot and cook the frozen peas for three to four minutes, just until they turn a bright green. Strain and add to the pasta. Season with salt and pepper to taste.
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Substitution Hey, Is there any substitutes that I can do instead of the Cheese? for parve dish
Off hand, to make the creamy texture, that ricotta is pretty vital. I will say that if you sauteed some veggies in a spray of olive oil, you would have some nice moisture there. Another idea is to use some pareve sour cream, but be skimpy at first, since it has a strong taste.