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
- Bring salted water to a boil in a large pot.
- Melt the butter and add the olive oil in a large saucepan on a low setting, then set aside.
- In a small bowl, whisk together the half and half and the ricotta.
- Add the liguine to the boiling water and cook according to the instructions until the pasta is al dente.
- Reserve a cup of the pasta water. Drain the pasta and set aside momentarily.
- Over a low heat, re-warm the butter and oil. Add the half and half, ricotta mixture and heat thoroughly, but gently.
- Add the lemon zest while stirring.
- Add first the cooked pasta and then the Parmesan cheese to the saucepan. Toss it well.
- Adjust the liquid level as needed with the reserved pasta water, a spoonful at a time. The sauce should be creamy.
- Add salt and pepper to taste.
- 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.