Serves 4
Ingredients:
- 8 ounces thin noodles (linguine or spaghetti are recommended)
- 12 ounces broccoli, roughly chopped
- 1 cup peas, fresh or frozen
- 1 tablespoon butter
- 1/2 cup panko breadcrumbs
- 1 lemon, zest and juice, divided use
- 2 tablespoons fresh basil, chopped, plus more for serving
- 2/3 cup whole milk ricotta cheese
- 1/4 cup Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper
- Pinch crushed red pepper flakes
- 2 tablespoons chopped pistachios, toasted, for serving
Bring a large pot of salted water to a boil. Boil the pasta to al dente according to package directions.
Reserve 1 cup of the pasta cooking water and then drain.
While the pasta is cooking, do two things. First, heat the butter in a large skillet over medium heat.
Add in the breadcrumbs and season with salt and pepper.
Cook, stirring often, until the breadcrumbs are golden brown.
Transfer to a plate and mix with lemon zest and basil; set aside.
Second, place the broccoli in a microwave-save container with a few tablespoons of water, cover tightly, and cook 3-4 minutes, until tender.
Toss the hot pasta and vegetables with the ricotta, Parmesan, lemon juice, and enough of the pasta water to create a sauce (1/4-1/2 cup).
Add the breadcrumb mixture and toss to incorporate.
Serve topped with pistachios, Parmesan, and basil. read more words!
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