LINGUINE WITH SNOW PEAS, CHIVES IN CREAMY LEMON SAUCE

​Serves 4
 
1 lb. linguine
4 tablespoons good green olive oil
2 tablespoon unsalted butter
1 - 1½ cup half & half, fat free is fine
½ cup ricotta cheese
2 cups snow peas, sliced lengthwise, ¼ inch wide
2 teaspoons lemon zest
¼ cup chives, minced
2 tablespoons Parmesan cheese
1 cup basil, shredded or cut with a scissors
1 cup reserved pasta water
Salt & fresh pepper to taste
 

1. Bring salted water to a boil in a large pot.
2. Melt the butter and add the olive oil in a large saucepan on a low setting, then set aside.
3. In a small bowl, whisk together the half and half and the ricotta.
4. Add the liguine to the boiling water and cook according to the instructions until the pasta is al dente.
5. Reserve a cup of the pasta water.  Drain the pasta and set aside momentarily.
6. Over a low heat, re-warm the butter and oil.  Add the half and half, ricotta mixture and heat thoroughly, but gently.
7. Add the lemon zest while stirring.
8. Add first the cooked pasta and then the Parmesan cheese to the saucepan.  Toss it well.
9. Adjust the liquid level as needed with the reserved pasta water, a spoonful at a time.  The sauce should be creamy.
10. Add salt and pepper to taste.
11. Add the snow peas and the basil and toss again to distribute the ingredients evenly.  Serve immediately, with additional Parmesan if desired.

 
NOTE: Because many of the ingredients come together quickly in the last few minutes, it is best to have all the mincing, cutting and zesting done in advance.
 
VARIATIONS:  Try adding a few pea shoots or fennel/rainbow/beet sprouts.