Ricotta And Pea Pasta - cooking recipe

Ingredients

3 teaspoons kosher salt, divided
1 lb pasta, such as ziti
1 large garlic clove
1/3 cup loosely packed flat leaf parsley
2 1/2 cups thawed frozen peas, divided
15 ounces ricotta cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
4 tablespoons olive oil
3/4 teaspoon pepper
2 tablespoons toasted pine nuts
1/2 cup finely shredded parmigiano-reggiano cheese

Preparation

1. Bring a large pot of water with 1 teaspoons salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.
2. Meanwhile, whirl garlic and parsley in a food processor until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon juice and zest, 4 tablespoons oil, remaining 2 teaspoons salt, and the pepper. Pulse to a coarse puree.
3. Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea puree and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.
4. Divide among bowls. Sprinkle each with pine nuts and parmigiano.