Lemony Ricotta Pasta with Spring Peas
From: Ian Seddon's Cookbook
🥘 Ingredients
- fusilli pasta 14 oz
- fresh English peas 10 oz
- block of firm tofu or extra-firm tofu 1
- nutritional yeast 6 tbsp
- pine nuts ¼ cup
- fat garlic cloves 2
- white miso 2 tbsp
- extra virgin olive oil 1 tbsp
- large lemon 3 tbsp
- heaping teaspoon kosher salt and freshly ground black pepper 1
- crushed Calabrian chili peppers 1-2 tbsp
- fresh basil 1 handful
If you have 1 (16 oz / 450g) box of pasta, and 1 (14 oz / 400g) block of tofu, feel free to use that instead in the recipe; adjust the seasonings in the Nutty Tofu Ricotta as needed. If using frozen peas, cook them according to the package instructions. If using raw cashews instead of pine nuts, soak them first in hot water for 10 minutes, then drain and rinse before adding in step 2. Storage: Store the pasta in the fridge for 4 to 5 days. Reheat in the microwave or in a saucepan until heated through, adding a splash of water as needed to loosen the sauce. Top with a squeeze of lemon juice and freshly chopped basil or parsley if you have any leftover. Nutrition boost: Top your pasta with chopped sun-dried tomatoes or halved cherry tomatoes. For a protein boost, use protein pasta.
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1Gather: fusilli pasta , fresh English peas . For the nutty tofu ricotta: block of firm tofu or extra-firm tofu , nutritional yeast , pine nuts , fat garlic cloves , white miso , extra virgin olive oil , large lemon , heaping teaspoon kosher salt and freshly ground black pepper . For the for finishing:: crushed Calabrian chili peppers , fresh basil .
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2Cook the pasta and peas. Bring a large pot of water to a boil. Once the water is boiling, generously salt the water. Add the pasta and cook according to the box’s instructions for al dente. Add the fresh peas during the last 6 minutes of the pasta’s timer. Set a measuring cup in a colander in the sink. Before draining, reserve 1 cup of pasta water. Drain the pasta (and peas) in a colander but do not rinse. Keep the pot handy.
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3While the pasta cooks, make the Nutty Tofu Ricotta. Drain the tofu and pat dry. Crumble the tofu into the food processor. Add the nutritional yeast, pine nuts, garlic, miso, olive oil if using, lemon zest, lemon juice, salt, and black pepper to taste. Blend until smooth, scraping down the sides as needed. Taste for seasonings, adding more lemon juice for brightness, olive oil for richness, or salt as needed.
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4Return the cooked pasta and peas to their pot. Stir in the Nutty Tofu Ricotta, adding some pasta water a little at a time until the sauce is creamy and coats the pasta, about 2 tbsp to 1/4 cup. Add the crushed Calabrian chili peppers (if using). Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
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5Finish and serve: Divide the pasta among bowls and top with fresh basil or parsley. Serve immediately.