• Zest and then juice the lemon to yield 1 teaspoon of lemon zest and 3 tablespoons of juice.
• Chop the parsley and peel the garlic cloves.

Stovetop Instructions

• Bring a large pot of water to boil over high heat. Boil pasta according to package directions, adding the garlic cloves and frozen peas for the last two minutes of cooking.
• Reserve ½ cup of the starchy pasta water and then drain the pasta. Transfer the pasta and peas back to the cooking pot and add 1 tablespoon of olive oil to keep the pasta from sticking. Pull out the two garlic cloves for the next step.
• In a food processor, combine ricotta, Parmesan, lemon juice and zest, salt, pepper, 1 tablespoon olive oil, and the garlic cloves from the cooked pasta. Process until very smooth.
• Add the blended sauce to the pasta and peas in the cooking pot. Stir to coat the pasta with the sauce. If needed, use the reserved pasta water to get the sauce to the desired texture.
• Serve garnished with the parsley and additional Parmesan cheese as desired.

Pressure Cooker Instructions

• Add the pasta, 1 tablespoon of olive oil, garlic, and 2 cups water to the pressure cooker.
• Cook with manual high pressure for 6 minutes, then quick release the pressure.
• Rinse the peas under cool water in a strainer to partially thaw them and then set them aside.
• In a food processor, combine ricotta, Parmesan, lemon juice and zest, salt, pepper, 1 tablespoon olive oil, and the garlic cloves from the pressure cooker. Process until very smooth.
• Add the peas and blended sauce to the pasta in the pressure cooker. Stir to coat the pasta with the sauce. Cover the pasta and allow it to sit for a few minutes to warm the sauce.
• Stir the pasta again and serve garnished with the parsley and additional Parmesan cheese as desired.