Lemon, Pea And Ricotta Pasta - cooking recipe

Ingredients

13.5 oz angel hair pasta
10.5 oz frozen peas
2 tbsp olive oil
2 cloves garlic, thinly sliced
2 tsp lemon zest
1/2 cup lemon juice
7 oz ricotta cheese, roughly chopped

Preparation

Cook pasta in boiling salted water until al dente, adding peas during last minute of cooking time. Drain, reserving 1/4 cup cooking liquid.
Meanwhile, heat oil in a small frying pan over medium heat. Cook garlic, stirring, until fragrant.
In a large bowl, combine pasta and peas with reserved cooking liquid, garlic, lemon zest, lemon juice and ricotta.