Ingredients
Serves 4
| 12 oz | Pastene Gluten Free Italian Spaghetti | |
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 tsp | Pastene Minced Garlic | |
| finely grated zest of lemon | ||
| ¼ cup | lemon juice | |
| 2 cups | frozen peas | |
| 16 oz | ricotta cheese | |
| ¼ cup | Pastene Grated Romano Cheese | |
| fine sea salt and ground black pepper to taste | ||
| ¼ cup | fresh mint leaves |
Directions
Prep time: 20 minutes | Cook time: 20 minutes
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- While the pasta cooks, start the sauce. In a large skillet heat the olive oil over medium heat. Add the garlic and cook, stirring, for 30 seconds.
- Add the lemon zest, lemon juice, frozen peas, ricotta, and romano cheese. Stir and cook gently until the peas are heated through and the sauce is smooth.
- Drain the pasta, reserving about a cup of the cooking water. Add the spaghetti to the sauce and toss gently to coat. Add some of the reserved pasta water to the sauce, ¼ cup at a time until the sauce is thinned out slightly and completely coats the spaghetti. Season to taste with salt and freshly ground black pepper.
- Just before serving, stack the mint leaves, roll up like a cigar, and slice thinly. Add to the pasta and toss gently.
Recipe by Gluten Free and More Magazine
