Say hello to this new recipe that got me out of my “I just don’t feel like cooking” rut. Yes, I hadn’t been feeling inspired to cook lately and didn’t really have a good explanation - I just felt bored by everything I guess. Thank goodness for my NY Times Recipe subscription though, which gave me the inspiration for this tasty, summery, pasta! And so easy because you make it all in ONE pot!
I loved the sound of lemon ricotta pasta, but decided I could make it more exciting by adding some other ingredients - hearty mushrooms, bright peas and cubed pancetta. These flavors together with an amazing gluten-free pasta I found at Whole Foods and the creamy blend of ricotta and parmesan cheese made for a perfect heat and eat dinner in a snap! Now, you can absolutely make this with any kind of pasta, it doesn’t have to be gluten free, that’s just my preference. You are going to fall in love with this recipe because it can be enjoyed hot and melty from the pot, or chilled for lunch the next day - it’s delicious no matter what temperature. I don’t know what it is, but the flavor of lemon in a savory dish just makes me grin.
If you’ve been feeling “blah” about cooking, I promise this will get you back on track. Enjoy!