Creamy Lemon-Ricotta Pasta with Spinach and Peas

Bring a large pot of well-salted water to a rolling boil and cook the linguine until 1 minute shy of al dente; reserve 1 cup of pasta water before draining.

Meanwhile, in a large skillet, warm the olive oil and butter over medium heat until the butter foams.

Add the minced garlic and chili flakes, sweating for 45 seconds until fragrant but not coloured.

In a bowl, whisk together the ricotta, grated parmesan, lemon zest, lemon juice, and a generous crack of black pepper into a loose paste.

Add the frozen peas to the skillet and warm through for 1 minute, then fold in the baby spinach in handfuls until just wilted.

Pour in 1/2 cup of the reserved pasta water and bring to a gentle simmer.

Add the drained pasta and the ricotta mixture, tossing vigorously with tongs to emulsify into a creamy, glossy sauce: add more pasta water 1 tbsp at a time as needed.

Taste and adjust with salt, more lemon juice, and a final drizzle of olive oil.

Serve immediately in warm bowls, topped with torn basil, extra parmesan, and freshly cracked pepper.