I just sprayed my entire kitchen and my entire outfit with almond butter. You know how almond butter separates and gets all oily on top? I was following a tip from someone who said you can use a hand mixer to stir it up. Great idea right?? Right…… Just don’t do it while trying to film a story for Instagram. This is like Hand Mixer 101 guys. Hold onto the bowl (not your phone) while mixing. FAIL!
Of course I didn’t bother clearing off the counter before testing out this tip…instead I have almond butter all over that bag of hamburger buns, my embossed rolling pin, and Truman’s silly putty (that he, incidentally, calls ‘silly pudding.’ He is also nearly 2 years strong calling his sister Valentine ‘Valentime.’ Ah I hope they never grow up.)
There may be hidden smears of almond butter in the corners of my kitchen for years to come, but I promise there is absolutely no almond butter in this pasta (is that a thing??? Googling….yes, it’s a thing. But only if you’re vegan. (jk jk) This fresh tasting lemon pasta is not vegan, because it has a ton of CHEESE in it. It is vegetarian, yet still incredibly satisfying. You can trust me when I say this because I’m not a vegetarian ;) (proof: last week I posted these amazing Honey Balsamic Ribs. Gimme all the meat.)
But I promise this pasta will be fine without it. The ricotta-pea combo makes for a very satisfying pasta sauce. You could definitely pair it with some grilled chicken to round out your meal if you like, or throw in some shredded rotisserie chicken. OOH! Or I just thought of this, I bet a sprinkle of crumbled bacon on top would be delicious too! Bacon’s always a good idea. The sauce is super easy to make. Use a food processor or blender to pulse together some ricotta, peas, lemon, and parsley. It takes about 2 seconds. Who knew blended up peas would taste so good? We have to give a lot of the flavor points to our boy ricotta though. He’s the best. (Just look at how he shines on this Blackberry Ricotta Pizza with Basil. Or this Bacon Ricotta Crostini!! Yum.)
Another great thing about this lemon pasta is that it doesn’t skimp on the sauce. You know there’s nothing worse than dry pasta…but look at that cheesy mess.
How to make lemon pasta with fresh peas
I bought some fresh peas at the farmer’s market this week, which I realized I have never even cooked with before. How, why?? I’m no gardener and I’m so cheap that I never think to buy them. It cost $4.50 for 1 pound of fresh peas, and by the time I shelled them I had exactly one cup of fresh peas. They were SO good though.
But don’t worry, you can make this pasta with frozen peas (don’t use canned, it’s an offense to vegetables the world over.) I used frozen peas (that I had thawed quickly in the microwave) in the sauce that I blended up, and saved the fresh peas to add at the end. Fresh or frozen, this pasta is going to taste amazing! If you can get your hands on 1 cup of fresh peas, even better! You could serve this with Garlic and Rosemary Skillet Bread and these Roasted Carrots with Dill! That would be such an amazing dinner! Facebook | Pinterest | Instagram | Twitter One year ago: Grilled Cheese Eggs Benedict with Bacon and Hollandaise Sauce Two years ago: No Bake Peanut Butter Oatmeal Energy Bites Four years ago: Honey-Drizzled Bleu Cheese Strawberry Bites Six years ago: Butterscotch Peanut Butter Wheaties Treats More easy pasta recipes to try out! 20 Minute Lemon Broccoli Pasta Skillet « this recipe is a fan favorite!
30 Minute Pesto Penne with Chicken and Cherry Tomatoes « sooo easy
Garlic Asparagus and Pasta with Lemon Cream « this is an oldie but a goodie.
More easy pea pasta ideas you will love! Easy Bacon Pea Pasta Salad from Foodie with Family Pasta with Fresh Peas, Lemon and Mint from The View From Great Island Linguine with Lemony Pea Pesto, Artichokes, and Ricotta from Eats Well with Others Creamy Mushroom Pasta with Fresh Peas and Ricotta from Foolproof Living
