avocado-lime pasta salad Made this today and the sauce is divine! I did use 3-cups of dried shell pasta since I saw how much sauce I yielded and it was still plenty of sauce. Could use that sauce on any number of things, including on a tortilla with pulled pork and red onions or on those buffalo chicken tacos that I also pinned. Yum!
Lemon-Ricotta Pasta with Scallops Recipe 1 box pappardelle or fettuccine pasta 12 large fresh sea scallops 4 tbsp good-quality olive oil, divided 1 tbsp butter Zest of 1 lemon 1/4 cup lemon juice 1 1/2 cups fresh green peas, shelled and blanched 4 tbsp fresh thyme, minced (pref lemon thyme, if you have it) Sea salt and freshly ground black pepper 1 container (475g) ricotta cheese