|12 oz||Pastene Gluten Free Penne|
|kosher salt and black pepper to taste|
|1 Tbsp||Pastene Extra Virgin Olive Oil|
|1 Tbsp||Pastene Minced Garlic|
|15 oz||whole milk ricotta cheese|
|⅓ cup||Pastene Grated Parmesan Cheese|
|2 cups||frozen peas, thawed|
|2||organic lemons , zest finely grated and juiced|
|¼ cup||fresh basil leaves, sliced|
- Bring a large pot of heavily salted water to a boil and cook pasta until al dente. Reserved 1 cup of pasta water. Drain well and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the lemon juice, half the lemon zest, ricotta cheese, and Parmesan and cook until melted and warm, 2 to 3 minutes. Stir in the peas and cooked pasta. Add some of the pasta water if the sauce is too dry.
- Season to taste with salt and pepper. Garnish with basil and the rest of the lemon zest.
Recipe by Gluten Free and More Magazine