Ricotta Pea Pesto Pasta

8 oz. frozen peas

1 cup whole milk ricotta

1/2 cup prepared basil pesto

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

Juice of 1/2 lemon

16 oz. pasta of your choice

1. Prepare pasta according to package directions. Before draining, reserve 1 cup of pasta cooking water.
2. While pasta is cooking, prepare the ricotta pea pesto sauce. Place frozen peas in a microwave-safe medium-sized bowl with 2 Tbsp water. Cover loosely, and microwave about 3 minutes to thoroughly defrost peas. Drain excess water.
3. In the bowl of a food processor, place thawed peas, ricotta, basil pesto, salt, pepper, and lemon juice. Pulse until ingredients are combined, leaving a few small pieces of peas visible.
4. Once pasta is cooked and drained, return cooked pasta to hot pot, and add the pea pesto sauce. Stir to coat pasta, gradually adding in reserved pasta cooking water to thin the sauce and help it coat the pasta. (This usually takes about 1/2 cup for me.)
5. Serve hot, garnished with parmesan cheese (optional).