lemon Ricotta pasta & peas

Fun summer recipe by Karen from the Food Charlatan. Follow her recipe here, but use my substitutions for a healthy gluten and dairy-free meal!

INGREDIENTS: SUBSTITUTIONS IN BOLD

1/3 cup pine nuts, toasted

• 1 pound penne, ziti, or rigatoni BANZA pasta

• 1 tablespoon kosher salt, for the pasta water

For the sauce

• 2 medium cloves garlic, smashed

• 1/3 cup fresh parsley, any kind

• 1 teaspoon dried oregano

• 1 teaspoon fresh thyme, or 1/2 teaspoon dried

• 1 and 1/2 cups peas, frozen and thawed, or use fresh

• 15 ounce tub ALMOND MILK ricotta cheese

• 1 tablespoon lemon zest (1 large lemon)

• 2-3 tablespoons fresh lemon juice (taste it)

• 1/4 cup olive oil

• 2 teaspoons kosher salt*

• 3/4 teaspoon black pepper

To assemble

• 1 cup peas (fresh is best)

• 1/2-1/4 cup grated Parmesan (optional)

• 1-4 tablespoons olive oil, to drizzle

• crushed red pepper, to taste