Zubereitung

1. 1

   Cook the tagliatelle in plenty of salted water until al dente, adding the peas for the last two minutes. Reserve a cup of pasta water, then drain.

2. 2

   Wash the lemon, grate the zest and squeeze the juice. Finely grate the garlic. Stir the ricotta with the zest, half the juice, garlic and parmesan.

3. 3

   Add the olive oil, ricotta mixture and a splash of pasta water to the warm pot and stir until you have a silky sauce.

4. 4

   Fold in the pasta and peas, season with salt, pepper and the remaining lemon juice, and serve scattered with basil.