Sugar Snap Peas and Pasta with Ricotta, Pepper and Lemon

I admit, I am not a fan of peas. When they are in a soup or a dish, I will eat them begrudgingly, but a whole pile of peas? No way (see also cooked carrots, blech!).

Yep, I am picky about vegetables, it is a textural issue.

So we got Sugar Snap Peas in our Dominion Harvest Box, which had been sitting in the fridge for a few days, mainly because I had no idea what to do with them. After a little reading, I decided on combining a few recipes together and here is what I came up with.

Sugar Snap Peas over Pasta with Ricotta, Pepper and Lemon

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fresh sugar snap peas, about 1 lb

2/3 cup ricotta (whole or part skim)

1 lemon, zested and juiced


fresh ground black pepper to taste

4 servings Penne pasta ( I used Gluten Free)

basil (I added this at the last minute because I have a ton in the garden)


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Wash and snap the peas removing the string from 1 side and slice on the diagonal. Bring a pot of salted water to a boil, add the peas and let cook for 3 minutes, remove, rinse in cold water. Add the pasta to the same pot and boil according to directions.

Add pasta, peas, ricotta, lemon zest, generous amount of pepper, basil, and lemon juice and stir to combine. Adjust for salt, Enjoy!





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