Lemony Sunner Pasta

Lemony Sunner Pasta
This dish uses lemon juice and fresh herbs to take flavour to another level

50 ml (1/4 c) butter
30 ml (2 tbsp) chopped fresh sage
15ml (1 tbsp) grushed garlic
175 ml (3/4 c) veggie broth
375 ml (1 1/2 c) 35% whipping cream
30 ml (2 tbsp) fresh lemon juice
250 ml (1 c) fresh or frozen small green peas
250 ml (1 c) ricotta cheese
Salt and pepper to taste
500 g (1 lbs) fresh linguine
125 ml (1/2 c) grated parmesan cheese
50 ml (1/4 c) finely chopped fresh basil or mint

In a skillet, combine butter and sage, heat over medium high heat, stirring constantly until butter melts and sage starts to sizzle. Add garlic, saute for about 1 minute or until butter and garlic start to turn brown. Gradually pour in vegertable broth, cream and lemon juice and cook, stirring occasionally for about 3 minutes or until slightly thickened. Stir in Ricotta cheese and cook, stirring until combined. Remove from heat.

In a large pot of boiling salted water, cook pasta according to package directions or until desired doneness. Drain.

Add pasta to ceam sauce in pan, toss to coat. Sprinkle with parmesan and basil, tossing to coat. Season with salt and pepper. Serve.