MB Lemon-Ricotta Pasta with Seared Scallops
by Marti Brown
serves: 4
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 Lemon-Ricotta Pasta with Seared Scallops |
| Ingredients: |
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1 box |
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Pappardelle or fettuccine pasta |
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12 |
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Large fresh sea scallops |
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4 tbsp |
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Good-quality olive oil, divided |
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1 tbsp |
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Butter |
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1 |
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Zest of lemon |
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1 1/2 cups |
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Fresh green peas, shelled and blanched |
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4 tbsp |
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Fresh thyme, minced (pref lemon thyme, if you have it) |
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Sea salt and freshly ground black pepper |
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1 |
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Container (475g) ricotta cheese |
| Directions: |
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