Creamy Linguine with Peas
1 lb. fresh Linguine, cook as per direction on package, reserve ½ cup of the pasta water
1 cup of fresh baby Peas
½ cup olive oil
½ cup of ricotta
1/3 cup of Asiago cheese
4 cloves of garlic, minced
Hand-full of Fresh Basil leaves, cut into ribbon
Salt and pepper to taste
In a large skillet place olive oil and garlic over medium heat and sauté until just about golden. Remove from heat and set aside.
Blanch peas for about 2 to 3 minutes, strain and add to skillet with garlic, followed by the hot drained pasta and pasta water, toss. Now add the ricotta cheese and basil and toss to coat, season, move to serving bowl and garnish with Asiago cheese and serve.