Lemon Ricotta Rigatoni

Ingredients

• 200 g Rigatoni
• 1 pcs Leek
• 120 g Frozen Peas
• 180 g Ricotta
• 1 pcs Lemon
• 35 g Parmesan
• 2 pcs Garlic
• 1 tbsp Olive Oil
• 1 tbsp Butter
• 1 tbsp Kosher Salt
• 0.75 tsp Black Pepper
• 10 g Parsley

Method

1. Thinly slice {leek}, finely mince {garlic}, zest and halve {lemon}, and finely chop {parsley}.
2. Bring a large pot of well salted water to a boil, add {rigatoni}, and cook until just shy of al dente. Add {frozen_peas} for the final minute so they heat through and stay bright. Reserve some pasta water, then drain.
3. Heat {olive_oil} and {butter} in a large skillet over medium heat. Add {leek} with a pinch of {kosher_salt} and cook, stirring often, until very soft and sweet without browning. Add {garlic} and cook until fragrant.
4. Lower to medium-low heat, add {ricotta}, most of the {parmesan}, {black_pepper}, a small pinch of {kosher_salt}, and a splash of reserved pasta water to the skillet. Stir until the sauce is smooth, glossy, and light enough to coat a spoon, then add {lemon} juice and {lemon} zest.
5. Add {rigatoni} and {frozen_peas} to the skillet and toss over medium-low heat with more reserved pasta water until the sauce clings to every piece and the pasta reaches al dente. Taste and adjust with {kosher_salt} and {black_pepper}.
6. Off the heat, fold in {parsley} and top with the remaining {parmesan}. Serve immediately with a final squeeze of {lemon} for brightness.