Lemony Ricotta Pasta

🥘 Ingredients

• fusilli pasta 14 oz
• fresh English peas 10 oz
• firm tofu 1 block
• nutritional yeast ¼ cup
• pine nuts ¼ cup
• garlic 2 cloves
• white miso 2 tbsp
• extra virgin olive oil 1 tbsp
• lemon 1
• kosher salt 1 tsp
• black pepper
• crushed Calabrian chili peppers 1-2 tbsp
• fresh basil 1 handful

1. 1

   Cook the pasta and peas. Bring a large pot of water to a boil. Once the water is boiling, generously salt the water. Add the fusilli pasta and cook according to the box's instructions for al dente. Add the fresh English peas during the last 6 minutes of the pasta's timer.
2. 2

   Set a measuring cup in a colander in the sink. Before draining, reserve 1 cup (240 mL) of pasta water. Drain the pasta (and peas) in a colander but do not rinse. Keep the pot handy.

Nutty Tofu Ricotta

1. 1

   While the pasta cooks, make the Nutty Tofu Ricotta. Drain the firm tofu and pat dry. Crumble the tofu into the food processor . Add the nutritional yeast , pine nuts , garlic , white miso , extra virgin olive oil , lemon , kosher salt and black pepper . 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.

Finish

1. 1

   Return 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 tablespoons (30 mL) to 1/4 cup (60 mL). Add the crushed Calabrian chili peppers . Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
2. 2

   Finish and serve: Divide the pasta among bowls and top with fresh basil . Serve immediately.