Pea Ricotta Chickpea Pasta

I was in San Diego on Valentine's Day and was fortunate to have dinner at Top Chef's Brian Malarkey's restaurant Herb & Wood. Their menu that evening had a pea ricotta pasta that unfortunately wasn't gluten free but I've been craving it ever sense. I always go straight for the chickpea pasta at the grocery store so attempted to recreate the Herb & Wood dish with Banza cavatappi. I think this pasta is lick your plate clean good! Hope you enjoy :)

Ingredients

- 2 8 oz boxes of Banza cavaptappi chickpea pasta

- 1/3 cup Italian parsley

- 1 teaspoon minced garlic

- 12 oz bag of frozen peas, divided in half

- 15 oz whole milk ricotta cheese

- Juice of 1/2 lemon

- Lemon zest of 1/2 lemon

- 4 Tablespoons extra virgin olive oil (evoo)

- 1/2 cup parmesan cheese

- Salt and pepper to taste

- Additional parsley to garnish

Instructions

1. Cook Banza pasta according to package instructions.

2. Finely chop garlic and parsley in a food processor.

3. Add half the peas, ricotta, lemon juice, lemon zest, evoo, salt and pepper to food processor. Pulse until ingredients are combined.

4. Reserve 1 cup of pasta water. Then drain pasta once it's tender and return to pot.

5. Add ricotta-pea mixture to pasta and stir. Add pasta water to lighten the sauce, if needed.

6. Add parmesan and mix. Garnish with parsley.