I think it’s official: we have entered SPRING! I can confidently say that winter is over in Chicago and the 73 degree weather over the weekend really helped put myself (and everyone else in the city) in the best mood ever. When I was brainstorming my next recipe to make, I had this great idea for a really light, bright pasta made with all sorts of fresh herbs, lemon zest, peas, ricotta cheese, parm, etc. I knew I wanted to use my new Vitamix blender (which btw is my new obsession - catch me making smoothie bowls everyday), and I knew I wanted spring time flavors. That’s where this Springy Ricotta Pasta was born!

I was doing some research online and saw that Gordon Ramsey had came out with an eerily similar recipe around this time last year. So, Gordon, great minds think alike! He added a nice little herby gremolata on top of his which I think ties the whole thing together.

One of the key ingredients to making this pasta so rich and creamy is one thing you can’t buy: pasta water, aka liquid gold. Adding around 1/2 - 1 cup of this to your pasta after this sauce is mixed in takes this dish to the next level. The saltiness and starchiness of this liquid is one of the secrets behind smooth and silky pasta. SO, if I can leave you with one tip, it would be to save that pasta water!

I hope you enjoy this pasta with all the flavors of spring!

springy ricotta pasta

serves 4-5

ingredients

1 lb fusili, or your favorite pasta of choice
15 oz whole milk ricotta cheese
1 cup frozen peas, thawed
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1/2 cup fresh parsley leaves
1/3 cup + 2 tablespoons freshly grated parmesan
the zest of 1 lemon
2 garlic cloves
1/4 cup of olive oil
2-3 tablespoons toasted pine nuts
salt and pepper, to taste

instructions

Boil pasta in salted water according to package directions. Reserve 1 cup pasta water.
To make the sauce, blend together 15 oz ricotta, 1 cup peas, 1/4 cup basil, 1/4 cup parsley, 1/4 cup mint, 1/3 cup parm, the zest of half a lemon, 1 garlic clove, and a 1/4 cup of olive oil. Season to taste with salt and pepper. (Add a little more olive oil if you feel like the sauce is too thick).
To make the gremolata, mix together a 1/4 cup chopped parsley, 2-3 tablespoons of toasted pine nuts, 2 tablespoons grated parm, the remaining zest from the lemon, and 1 minced garlic clove. Season with flakey salt.
Drain pasta and return to pot. Mix in sauce and add pasta water as needed. Season to taste with salt and pepper.
Divide among serving bowls and top with the gremolata.
Enjoy!