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
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.
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