Spring Pea Ricotta Pasta
This spring pasta is the perfect dish for celebrating the end of winter—the sauce is creamy, herby, and bright, and perfect with the mafaldine noodles that rest on a bed of whipped cashew ricotta.
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Makes 3-4 servings
Cook time: 30 min
What you’ll need
Whipped Cashew Ricotta
5 oz tofu (silken or regular should both work)
1/2 cup cashews, soaked in water for 1 hour
1 tbsp nutritional yeast
1 tbsp juice from lemon
Optional: 1 tsp truffle oil
For the herb butter
8 tbsp butter
Pinch of salt if butter is unsalted
Chives, finely chopped
Parsley, finely chopped
Mafaldine pasta, enough for 3-4 servings
Zest of one lemon
1/2 cup parmesan
1 cup peas, frozen or fresh
Steps
In a food processor or blender, puree the tofu, soaked cashews, nutritional yeast, lemon, and truffle oil if using together. Blend together for until completely smooth, season to taste. If too thin, add more cashew. If too thick, add more tofu. Place in fridge to chill.
In a bowl, mix together butter, salt, and chopped chives and parsley until well combined. Spoon out onto a large piece of saran wrap and twist ends to shape herb butter into a cylinder. Pop into freezer for at least 15 minutes to firm up.
In a large pot, boil your pasta until al dente. When pasta is nearly done cooking, heat up a large pan and add a few pats of your chilled herb butter, followed by grated parmesan, lemon zest, and a generous two spoonfuls of the cashew ricotta. Mix together until well incorporated.
Add cooked pasta, along with a tiny bit of the pasta water. Stir together until sauce coats all of the noodles—if sauce is too thick, add a splash of milk. Mix in your peas.
Plate
To serve, spoon a layer of whipped cashew ricotta onto a plate, followed by the pasta. Top with additional peas, lemon zest, grated parmesan, and any herbs to garnish.
Enjoy!
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