Lemon Ricotta Pasta


16 oz Pastene Italian Long Fusilli
1 cup ricotta
½ cup Pastene Extra Virgin Olive Oil
½ cup Pastene Grated Parmesan Cheese
½ tsp red pepper flakes
½ cup frozen peas, rinsed and thawed
1 Tbsp lemon zest
2 Tbsp fresh lemon juice
1 cup spinach leaves, julienne cut
kosher salt and black pepper to taste
fresh basil, chopped
3 Tbsp Pastene Pignoli (pine nuts), toasted


  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water and drain the pasta. 
  • In a medium bowl, combine ricotta, oil, parmesan, red pepper flakes, peas, lemon juice, and zest. Season with salt, pepper.
  • Combine ricotta mixture, ½ cup of the pasta water, spinach, and pasta. Toss all ingredients until a creamy sauce forms.
  • Toast the pine nuts until light brown.
  • Serve garnished with basil, pine nuts and additional parmesan cheese.

Product Used

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