_written feb 23, 2026_ **requires a blender (i used an immersion blender)** prices are based on the trader joe's in hoboken, nj makes 8 bowls cook time: 8-15 minutes clean time: 2 minutes ### blurb sunshine in a bowl! this recipe is the most cost-effective when you have an abundance of herbs on your windowsill garden, but if i want a taste of summer, you may be able to buy tubs of herbs in the grocery store year-round. the fresh flavor comes from an abundance of herbs. you can make this with any leafy herbs, but i don't recommend cilantro. here, i used basil and italian parsley. sage is another favorite. oregano and thyme are straightforwardly good in this recipe. rosemary is interesting, and so is mint, but i would pick one or the other. ### ingredients | ingredient | amount, TJ's units | amount, standard units | price, $ | | -------------------------------------------------------------------------------------- | ------------------ | ---------------------- | ------------------------ | | whole milk ricotta | one tub | 16 oz | 3.99 | | frozen petite peas | half bag | 8 oz | 0.75 | | onion (optional) | one | 1 | 0.99 | | fresh basil | one tub | 4 oz | 3.49 | | fresh italian parsley, stripped | one tub | 2 oz | 1.99 | | pasta, ideally with a fun and grippy shape for thick sauce, like fusilli or campanelle | one package | 16 oz | varies, but usually 0.99 | | lemon juice or the zest of a lemon or both | | | | | salt and pepper | | | | #### optional toppings - an avocado, $2 in the winter - one linear inch of scallions per serving, $0.50 - parmesan ### simple instructions: 1. saute onions, peas 2. blend ricotta/herbs, add to onions/peas ### step-by-step instructions: 3. salted water to boil 4. heat pan on low with olive oil 5. dice onion, saute in pan. after five minutes, add peas and cover to steam for five minutes. the ice from the frozen peas will melt, creating the water to steam the peas, so there is no need to add additional water. 6. while that is happening, add pasta to boiling water 7. while that is cooking, strip herbs into medium bowl (or blender cup). doesn't have to be perfect 8. add salt and pepper to pan 9. stir pot and pan 10. scoop ricotta into bowl/blender cup, blend until violently green 11. stir pot and pan 12. turn heat off onion/peas 13. pour green ricotta on pan, stir until coolish so milk fat doesn't burn 14. splash lemon juice in pan 15. when pasta is already al dente, drain and put into pan. since the sauce is not warm, it will not continue to cook the pasta. rather, the heat will transfer from the pasta to the sauce ### cost total cost with homegrown herbs and scallions: $8.72 - cost per serving: $1.09 total per serving without: $14.45 - cost per serving : $1.81