Lemon Ricotta Pasta With Peas Seared Scallops Recipes

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LEMON RICOTTA PASTA WITH FRESH PEAS



Lemon Ricotta Pasta with Fresh Peas image

This lemon pasta recipe is perfect for summer! It is so easy and done in 30 minutes. The cheesy sauce is made by blending ricotta with peas and lemon. Top it with Parmesan and garden fresh peas, and you have a hearty vegetarian dinner!

Provided by Karen

Categories     Main Course

Time 20m

Number Of Ingredients 18

1/3 cup pine nuts (toasted)
1 pound penne (ziti, or rigatoni pasta)
1 tablespoon kosher salt (for the pasta water)
2 medium cloves garlic (smashed)
1/3 cup fresh parsley (any kind)
1 teaspoon dried oregano
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 & 1/2 cups peas (frozen and thawed, or use fresh)
1 (15-oz) tub ricotta cheese
1 tablespoon lemon zest (1 large lemon)
2-3 tablespoons fresh lemon juice (taste it)
1/4 cup olive oil
2 teaspoons kosher salt*
3/4 teaspoon black pepper
1 cup peas (fresh is best)
1/2 cup grated Parmesan
1-4 tablespoons olive oil (to drizzle)
crushed red pepper (to taste)

Steps:

  • In a large, high sided skillet, toast the pine nuts over medium heat. Watch them carefully! Stir them constantly! These will burn in a hot minute and then you will be out 5 bucks worth of expensive nuts. Not that I'm speaking from experience...
  • Once the pine nuts are toasty and golden and fragrant, remove to a plate and set aside.
  • Fill the high sided skillet with water and add 1 tablespoon of salt (it should taste like seawater.) Bring to a boil over high heat.
  • Add the pasta and cook, stirring occasionally, until al dente. It should only take about 10 minutes, but check the package. Don't overcook it. Nobody likes limp noodles.
  • When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with olive oil and stir.
  • Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and a bunch of parsley*. I didn't measure this, just throw in what looks like it will be 1/3 cup. Add oregano and thyme, and pulse or blend until the parsley and garlic are finely chopped.
  • Add 1 and 1/2 cups peas, the ricotta, the lemon zest and juice, 1/4 cup olive oil, 2 teaspoons kosher salt (see note), and black pepper. Pulse until the mixture comes together but still has some texture to it, it shouldn't be completely smooth.
  • Add the ricotta mixture to the pasta and stir it up. Add the remaining cup of peas.
  • Add 1/2 cup grated Parmesan and a few drizzles of olive oil. You can add this to the pot or over each individual serving.
  • If you are serving adults, add a few shakes of crushed red pepper, or if you are serving kids leave it out (or just add a little).
  • Top each serving with some toasted pine nuts.

Nutrition Facts : ServingSize 1 g, Calories 965 kcal, Fat 44 g, SaturatedFat 14 g, Cholesterol 65 mg, Sodium 3203 mg, Carbohydrate 105 g, Fiber 9 g, Sugar 9 g, Protein 38 g, UnsaturatedFat 27 g

LEMON BUTTERED SEARED SCALLOPS



Lemon Buttered Seared Scallops image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound dry sea scallops (12 to 15 scallops), side muscles removed
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons Compound Lemon Butter, recipe follows
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
  • Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
  • Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
  • Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

ONE-POT PASTA WITH RICOTTA AND LEMON



One-Pot Pasta With Ricotta and Lemon image

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
  • Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
  • Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

LEMON-RICOTTA PASTA WITH SEARED SCALLOPS



Lemon-Ricotta Pasta with Seared Scallops image

Provided by Isabelle Boucher (Crumb)

Categories     Main

Time 25m

Yield 4

Number Of Ingredients 10

1 box pappardelle or fettuccine pasta
12 large fresh sea scallops
4 tbsp good-quality olive oil, divided
1 tbsp butter
Zest of 1 lemon
1/4 cup lemon juice
1 1/2 cups fresh green peas, shelled and blanched
4 tbsp fresh thyme, minced (pref lemon thyme, if you have it)
Sea salt and freshly ground black pepper
1 container (475g) ricotta cheese

Steps:

  • Cook the pasta per package directions until al dente.
  • While pasta is cooking, rinse scallops and pat dry. Heat 1 tbsp olive oil and 1 tbsp butter over high heat in a skillet until foamy. Sprinkle scallops with a little salt and pepper; place in skillet in single layer. Cook, turning once, until brown on outside and just opaque in center, about 2 minutes per side. Remove from pan and set aside.
  • Drain pasta and return to the pot over low heat. Stir in lemon zest, juice, remaining 3 tbsp olive oil, peas, and thyme. Toss to coat, then season with salt and lots of pepper. Add the ricotta and mix gently until pasta is coated evenly.
  • To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

LEMON RICOTTA PASTA WITH PEAS & SEARED SCALLOPS



LEMON RICOTTA PASTA WITH PEAS & SEARED SCALLOPS image

Categories     Pasta     Shellfish

Yield 4 servings

Number Of Ingredients 10

1 box Pappardelle or fettuccine pasta
12 large fresh sea scallops
4 tbsp good quality olive oil
1 tbsp butter
zest of 1 lemon
1/4 cup lemon juice
1 1/2 cups fresh green peas, shelled & blanched
4 tbsp fresh thyme, minced (lemon thyme if available)
sea salt and fresh ground black pepper
1 container (475 g) ricotta

Steps:

  • Cook the pasta per package directions While pasta is cooking- Rinse scallops and pat dry Heat 1 tbsp olive oil and 1 tbsp butter over high heat in a skillet until foamy. Sprinkle scallops with a little salt and pepper, place in skillet in a single later Cook, turning once, until brown on the outside and just opaque in the center (about 2 minutes per side) Remove from pan and set aside. Drain pasta and return to the pot over low heat. Stir in lemon zest, juice, remaining 3 tbsp olive oil, peas, thyme. Toss to coat, then season with salt and lots of pepper. Add the ricotta and mix gently until pasta is coated evenly.

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