Ever wonder what you can do with those frozen green peas that just seem to sit in the freezer before finally getting freezer burnt and tossed out? This great little recipe adapted from Sunset Magazine is just the perfect creamy indulgent pasta dish made to serve one. Ready to make this your meal tonight? Here’s how:
Bring a medium pot filled 3/4 with water and 1/2 tsp. of salt to a boil. Add 1 cup of dry rigatoni pasta and cook according to directions. Set aside about 2-3 tablespoons of the pasta water.
Meantime, in a food processor or blender, add 1 garlic clove, 1 Tbsp. parsley and 2 tsp. of olive oil, then pulse to chop. Add 1/4 cup of the peas, 1/3 cup whole ricotta cheese, 1/2 tsp. lemon juice + a pinch of lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper, pulsing again to create a creamy puree.
When pasta has finished, set aside 2 Tbsp. of the pasta water. Drain the pasta and return it right away to the hot pot. Add the pea and ricotta cheese puree and mix until combined.
Add the pasta water you set aside to break up the sauce if too thick. Mix in remaining 1/4 cup of peas.