20-Minute Lemon-Ricotta Spaghetti with Peas and Basil

Ingredients

• 400 g spaghetti
• 1 cup whole-milk ricotta
• 1 whole lemon, zested and juiced
• 0,75 cup parmesan, finely grated
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic cloves, minced
• 1,5 cups frozen peas
• 0,5 cup fresh basil leaves, torn
• 0,5 tsp cracked black pepper

Instructions

1. 1

   Bring a large pot of well-salted water to a rolling boil and drop in the spaghetti, cooking to 1 minute shy of al dente.

2. 2

   Meanwhile, in a wide bowl whisk the ricotta, lemon zest, half the lemon juice, and grated parmesan until smooth and spoon-coating.

3. 3

   Warm the olive oil and butter in a large skillet over medium heat until the butter foams and smells nutty.

4. 4

   Add the minced garlic and sweat for 45 seconds, just until fragrant but not coloured.

5. 5

   Toss in the peas with a splash of pasta water and simmer 2 minutes, until they turn bright green and plump.

6. 6

   Reserve 1 cup of starchy pasta water, then drag the spaghetti directly into the skillet with tongs.

7. 7

   Add the ricotta mixture and 1/2 cup pasta water; toss vigorously off the heat for 1-2 minutes to emulsify into a glossy, creamy sauce, loosening with more water as needed.

8. 8

   Taste and adjust with the remaining lemon juice, salt, and cracked black pepper.

9. 9

   Fold in torn basil leaves, plate immediately, and finish with extra parmesan and a drizzle of olive oil.