bow tie pasta with lemony ricotta, peas, and walnuts
Soooo good and soooo easy. We love this simple and flavorful pasta dish. I always have ricotta cheese on hand, and it pairs so well with pasta. All you need is a green veggie or salad. Don't forget the bread!
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prep time
20 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 package bowtie pasta, cooked al dente (16 oz)
- 1 carton whole milk ricotta cheese (16 oz)
- 1 cup toasted walnuts, separated
- 3 tablespoons olive oil (or more to your liking)
- 1/2 - 1 teaspoons salt
- 1 tablespoon lemon zest (or more to taste)
- 2 tablespoons fresh lemon juice
- 1/2 - 1 cups grated Parmesan cheese
- 1 cup (or more) frozen peas, slightly thawed
- freshly ground black pepper
- chopped parsley
How To Make bow tie pasta with lemony ricotta, peas, and walnuts
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Step 1Cook pasta according to package instructions for al dente pasta. RESERVE 1 1/2 cups of pasta water.
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Step 2Toast and process 1/2 cup walnuts until finely chopped. Add ricotta cheese and pulse until mixture is smooth.
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Step 3Combine ricotta mixture with olive oil, salt, and 1 cup pasta water in a large saute pan over medium heat - simmer until warm and combined. Add pasta to the skillet and slowly add Parmesan cheese and lemon zest. Toss well and then add lemon juice and peas. Continue to simmer mixture until warmed - adding additional pasta water if needed.
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Step 4Remove pasta to a serving bowl and add a little freshly ground black pepper. Garnish with chopped walnuts and chopped parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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