Ricotta and Pea Spaghetti
ready in 25 min.
1 Slotted spoon, 1 Paper towel, 1 Bowl, 1 Fine-mesh sieve, 1 Measuring cups, 1 Whisk, 1 Small pot, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon
Cook spaghetti according to package directions or until al dente.
In a large deep skillet over medium heat melt the butter. Add the shallot and saute until translucent. Add the lemon and lime zest and cook, stirring until fragrant or approximately 1-2 minutes.
Add the lemon juice, salt, pepper, vegetable broth and bring to a boil. Add the frozen peas and simmer for 2 minutes. Remove from heat and add the ricotta cheese in crumbles.
Drain the pasta, add it to the skillet and toss to mix. Add lemon balm and gently toss again. Transfer to plates and serve immediately - garnish with any extra lemon balm.
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