Creamy Lemon-Ricotta Pasta with Spinach and Peas

Ingredients

• 12 oz (340g) linguine or spaghetti
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 0,5 tsp chili flakes
• 1 cup (250g) whole-milk ricotta
• 0,75 cup (75g) parmesan, finely grated
• 1 unit lemon, zest and juice
• 1,5 cups frozen peas
• 4 cups (120g) baby spinach
• 0,25 cup fresh basil, torn

Instructions

1. 1

   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.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   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.

8. 8

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

9. 9

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