Citron Ricottapasta

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1. 1
   Zest and juice the lemon. You'll need about ½ tsp zest and 1 Tbsp lemon juice.
2. 2
   Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
3. 3
   Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
4. 4
   Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
5. 5
   Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
6. 6
   Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
7. 7
   Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.