Lemon Pasta with Peas and Ricotta

Ingredients

• 100 g peas (frozen)
• 1 Shallot
• 500 g spaghetti
• Salt
• 1 tbsp butter
• 0.5 tbsp lemon zest
• 0.5 tbsp lime zest
• 6 tbsp lemon juice
• 125 ml Vegetable broth
• 100 g Ricotta
• pepper (ground)
• 1 tbsp chopped lemon balm

Instructions

1. 1.

   Peel and finely dice the shallot. Cook pasta according to package instructions in plenty of boiling salted water until al dente.

2. 2.

   Meanwhile, sauté the shallot in hot butter until translucent, stir in zest and continue cooking. Add peas and cook briefly, season with salt and pepper, then deglaze with lemon juice and broth.

3. 3.

   Crush the ricotta, fold it into the sauce, taste and adjust seasoning. Drain pasta, let it rest briefly, then combine with the sauce.

4. 4.

   Plate on warmed dishes, grind fresh pepper over top, garnish with lemon balm, and serve.