Description
Dig into a creamy, satisfying meal with this Lemon Ricotta Linguini with Pancetta and Peas. It’s an easy, flavorful dinner ready in about 20 minutes.
Ingredients
- 1/2 pound (8 ounces) linguini pasta
- 1 tablespoon olive oil
- 1 cup uncured diced pancetta (4 ounces)
- 1/4 cup finely chopped shallot
- 3 cloves garlic, minced
- 1 (15 ounce) container whole milk Ricotta cheese (about 1 and 3/4 cup)
- 1/2 cup chicken broth (or reserved pasta water)
- Zest of a large lemon
- 3 tablespoons fresh lemon juice
- 1 cup freshly grated Parmesan cheese, plus more for garnishing
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 cup frozen sweet peas
- Lemon zest, for garnishing
Instructions
- Cook pasta al dente according to package directions. Drain well.
- While the pasta cooks heat the olive oil in a large skillet over medium heat, add the pancetta and cook for 5 minutes or until starting to brown and crisp. Add the chopped shallot and minced garlic, cook for 3 minutes.
- Reduce heat to low and whisk in the ricotta cheese, chicken broth, lemon zest and lemon juice until well incorporated and creamy. Stir in the parmesan cheese until melted. Salt and pepper to taste.
- Add the frozen peas and stir often until the peas are heated through.
- Stir in the cooked pasta until well coated in the sauce. If the sauce becomes too thick, add a little more chicken broth or pasta water until of desired thickness.
- Serve garnished with more parmesan cheese and lemon zest.