Lemon Ricotta Pasta with Fresh Peas

Instructions

1. In a large, high sided skillet, toast the pine nuts over medium heat. Watch them carefully! Stir them constantly! These will burn in a hot minute and then you will be out 5 bucks worth of expensive nuts. Not that I'm speaking from experience...
2. Once the pine nuts are toasty and golden and fragrant, remove to a plate and set aside. 
3. Fill the high sided skillet with water and add 1 tablespoon of salt (it should taste like seawater.) Bring to a boil over high heat.
4. Add the pasta and cook, stirring occasionally, until al dente. It should only take about 10 minutes, but check the package. Don't overcook it. Nobody likes limp noodles. 
5. When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with olive oil and stir.
6. Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and a bunch of parsley*. I didn't measure this, just throw in what looks like it will be 1/3 cup. Add oregano and thyme, and pulse or blend until the parsley and garlic are finely chopped.
7. Add 1 and 1/2 cups peas, the ricotta, the lemon zest and juice, 1/4 cup olive oil, 2 teaspoons kosher salt (see note), and black pepper. Pulse until the mixture comes together but still has some texture to it, it shouldn't be completely smooth. 
8. Add the ricotta mixture to the pasta and stir it up. Add the remaining cup of peas.
9. Add 1/2 cup grated Parmesan and a few drizzles of olive oil. You can add this to the pot or over each individual serving.
10. If you are serving adults, add a few shakes of crushed red pepper, or if you are serving kids leave it out (or just add a little). 
11. Top each serving with some toasted pine nuts.