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Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Shell the English peas. Peel and thinly slice the garlic. Peel, halve and thinly slice the onion. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.
Once the pot of water is boiling, add the pasta. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta.
While the pasta cooks, in a medium bowl, combine the ricotta cheese, lemon zest and the juice of all 4 lemon wedges; stir to thoroughly combine and season with salt and pepper to taste.
While the pasta continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and English peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
To the pan of vegetables, add the cooked pasta, pea tips, lemon ricotta, half the pecorino cheese and ½ cup of the reserved pasta cooking water. Cook, stirring occasionally, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
Divide the finished pasta between 2 dishes. Garnish with the mint and remaining pecorino cheese. Enjoy!
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Shell the English peas. Peel and thinly slice the garlic. Peel, halve and thinly slice the onion. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.
Once the pot of water is boiling, add the pasta. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta.
While the pasta cooks, in a medium bowl, combine the ricotta cheese, lemon zest and the juice of all 4 lemon wedges; stir to thoroughly combine and season with salt and pepper to taste.
While the pasta continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and English peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
To the pan of vegetables, add the cooked pasta, pea tips, lemon ricotta, half the pecorino cheese and ½ cup of the reserved pasta cooking water. Cook, stirring occasionally, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
Divide the finished pasta between 2 dishes. Garnish with the mint and remaining pecorino cheese. Enjoy!
Tips from Home Chefs