A bright and zesty twist on a seasonal pasta dish. Ciao Pappy's Marinara Classico and west~bourne’s avocado oil come together with lemon and creamy ricotta for the perfect taste of spring. Two LA-based brands, rooted in a love for pure, clean ingredients. 

Ingredients:

• 12 oz orecchiette
• 1 Tbsp extra virgin west~bourne avocado oil, plus more for serving
• Salt, to taste
• ½ cup frozen peas
• ¼ cup reserved pasta water
• Ricotta Mixture:
  • 1 cup ricotta
  • Zest of 1 lemon
  • 1 Tbsp lemon juice
  • 1–2 Tbsp avocado oil
  • Freshly grated Parmesan or Romano, to taste
  • Salt and pepper, to taste
• To Serve:
  • Ciao Pappy Marinara Classico
  • Fresh mint, for garnish
  • Flaky salt and extra Parmesan, if desired

Instructions:

1. Bring a large pot of salted water to a boil. Cook the orecchiette according to package instructions. In the last 2 minutes of cooking, add the frozen peas. Before draining, reserve ¼ cup of pasta water.
2. In a bowl, whisk together the ricotta, lemon zest, lemon juice, avocado oil, and grated Parmesan or Romano. Season with salt and pepper to taste. Set aside.
3. Drain the pasta and peas, then return them to the pot. Add your desired amount of Ciao Pappy Marinara Classico and a splash of reserved pasta water, stirring to coat the pasta evenly.
4. Plate the pasta and top with a generous dollop of ricotta mixture. Drizzle with extra virgin avocado oil and garnish with flaky salt, fresh mint, and extra Parmesan if desired.
5. Serve immediately and enjoy!