Mid Century Green Living Room Delight

Introduction
The first forkful of this Mid Century Green Living Room Delight greets you like sunlight through a vintage jalousie window: bright, warm, and unmistakably comforting. Aromas of roasted zucchini, fresh basil, and toasted pistachio rise in a green, nutty swirl; the lemon-laced ricotta adds a silky, tangy counterpoint while al dente pasta gives the dish a satisfying bite. Texture plays a starring role—creamy pockets of ricotta and pesto cling to ribboned noodles, while peas and pistachios add pops of sweetness and crunch.

This recipe is perfect for relaxed weekend lunches, casual dinner parties with friends, or cozy solo evenings when you want something nourishing without fuss. It also pairs beautifully with mid-century decor inspiration—if you’re styling your space while you cook, check out this collection of boho mid-century modern living ideas to set the mood.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 generous portions
• Difficulty Level: Easy / Weeknight-friendly

Nutrition Highlights
Estimated nutrition per serving (approximate values):

• Calories: ~800 kcal
• Protein: ~28–32 g
• Carbohydrates: ~75–85 g
• Fat: ~40–48 g
• Fiber: ~6–8 g
• Sodium: ~350–550 mg (varies with added salt and cheese)

These estimates are calculated from standard portion sizes and commonly available food composition data (USDA FoodData Central) and align with guidance from authoritative health organizations such as the USDA and CDC. Values can vary by brands and exact portions; for precise tracking, weigh ingredients and consult product labels or a nutrition database.

Why You’ll Love It
This dish sings for several reasons:

• Irresistible aroma: warm, toasty pistachios and basil pesto fill the kitchen as soon as you begin—perfect for greeting guests.
• Comfort + freshness: it balances creamy, nostalgic textures (ricotta and pasta) with bright, vegetal notes (lemon, basil, peas), making it both comforting and lively.
• Social and simple: it scales easily for gatherings—double the recipe for a party—and most steps can be prepped ahead.
• Health-forward: using peas, zucchini, nuts, and olive oil brings fiber, plant protein, and heart-healthy fats without sacrificing flavor.
• Seasonal flexibility: lovely in spring and summer when basil and zucchini are at their best, but easy to make year-round with frozen peas and good-quality basil year-round.

Preparation Guide
Ingredients

• 12 oz (340 g) dried pasta (fettuccine, pappardelle, or your favorite ribbon pasta)
• 1 cup frozen peas (or fresh, thawed)
• 2 medium zucchini, sliced into half-moons (about 2 cups)
• 3/4 cup shelled pistachios, lightly toasted (about 92 g)
• 2 cups fresh basil leaves, packed
• 1/3 cup extra-virgin olive oil (80 ml)
• 2 cloves garlic, peeled
• 1/2 cup freshly grated Parmigiano-Reggiano (about 50 g)
• 1 cup whole-milk ricotta (about 240 g)
• 2 tablespoons lemon juice (about 1 lemon)
• Zest of 1 lemon
• Salt and freshly ground black pepper, to taste
• Optional garnish: extra pistachios, basil leaves, red pepper flakes

Optional ingredients & substitutions

• Vegan: replace ricotta with cashew cream or silken tofu; use nutritional yeast instead of Parmesan.
• Nut-free: substitute toasted pumpkin seeds or sunflower seeds for pistachios.
• Gluten-free: use a 12 oz package of gluten-free pasta.
• Lighter: use part-skim ricotta and reduce olive oil to 3 tbsp, adding up to 2 tbsp reserved pasta water to loosen sauce.

Step-by-step instructions

1. Preheat the oven to 425°F (220°C). Toss zucchini slices with 1 tbsp olive oil, salt, and pepper on a rimmed baking sheet and roast until golden at the edges, about 12–15 minutes. Set aside.
2. While zucchini roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. In the last 2 minutes of cooking, add the peas to warm through. Reserve 1 cup pasta cooking water, then drain pasta and peas.
3. Make the pistachio-basil pesto: in a food processor, combine toasted pistachios (reserve a small handful for garnish), basil, garlic, Parmesan, lemon juice, lemon zest, and 1/3 cup olive oil. Pulse until a coarse, spreadable pesto forms. If too thick, add up to 1/4 cup reserved pasta water to loosen.
4. In a large bowl or the pasta pot, combine drained pasta and peas with the pesto and roasted zucchini. Add dollops of ricotta and gently fold to combine; the ricotta will melt into pockets of creaminess. If the sauce is too thick, use reserved pasta water, 1–2 tablespoons at a time, until you reach a silky consistency.
5. Taste and adjust seasoning with salt, pepper, and more lemon juice if needed. Serve immediately, topped with extra grated Parmesan, chopped pistachios, basil leaves, and a pinch of red pepper flakes if you like heat.

Practical tips during cooking

• Toast pistachios briefly in a dry skillet over medium heat to maximize aroma—watch carefully so they don’t burn.
• Reserve pasta water to help the sauce bind to the noodles; starchy water is a simple emulsifier.
• Don’t overmix once ricotta is added—gently fold to keep textural contrast.
• For ease, make the pesto a day ahead; it will stay bright if you press plastic wrap directly on its surface to limit oxidation.

Best Pairings

• Light salads: a crisp arugula salad with lemon vinaigrette balances richness.
• Bread: warm crusty sourdough or garlic-rubbed toast for scooping.
• Drinks: a chilled Sauvignon Blanc or a citrus-forward sparkling water complements the lemon and basil.
• For a cozy scene reminiscent of the recipe’s inspiration, pair serving the dish with greenery and mid-century-inspired accents—try these ideas for greenery modern living room inspo to set a relaxed, stylish table.
• Leftover idea: serve cold or room-temperature as a pasta salad topped with a little extra ricotta.

How to Store

• Room temperature: Because this dish contains dairy (ricotta) and cooked pasta, do not leave it out more than 2 hours (USDA guidance for perishable foods).
• Refrigeration: Store in an airtight container for up to 3–4 days. Freshen before serving by stirring in a splash of olive oil or warmed pasta water; reheat gently to avoid curdling the ricotta.
• Freezer: Freezing the full finished pasta is not recommended (texture of ricotta and pasta suffers). You can freeze leftover pesto (without ricotta) in an airtight container or ice cube tray for up to 3 months; thaw and stir into freshly cooked pasta when ready.

Pro Tips & Tricks

• Best pistachios: choose unsalted, shelled pistachios and toast them lightly for maximum flavor—avoid pre-roasted salted nuts when you want control over seasoning.
• Texture key: preserve contrast by adding the roasted zucchini and ricotta after the pasta is mixed with pesto—this keeps the zucchini pleasantly tender rather than mushy.
• Doneness cues: pasta should be tender with a tiny resistance in the center—taste rather than relying solely on the timer.
• Cheese choice: Parmigiano-Reggiano adds umami depth; for a sharper profile, mix in a tablespoon of Pecorino Romano.
• Make-ahead strategy: Prepare the pesto 24 hours in advance and keep refrigerated; assemble with warm pasta just before serving for the freshest flavor.

Fun Flavor Ideas

• Vegan Cashew-Basil: Blend 1 cup soaked cashews with 2 tbsp nutritional yeast, lemon juice, garlic, and basil in place of ricotta and Parmesan for a creamy vegan version.
• Smoky Green: Add 1 roasted poblano pepper to the pesto for a smoky note; finish with smoked sea salt.
• Protein Boost: Toss in grilled shrimp or shredded rotisserie chicken to make the meal heartier.
• Citrus-Herb Twist: Replace lemon zest with a teaspoon of orange zest and add chopped mint for a bright, summer-forward variation.

Recipe Q&A
Q: Can I make this gluten-free?
A: Yes—use a high-quality gluten-free pasta and cook according to package instructions. Timing and texture may vary.

Q: What’s the best way to reheat leftovers without drying them out?
A: Reheat gently in a skillet with a tablespoon or two of water or olive oil over low heat, stirring until warmed. Add a spoonful of ricotta to restore creaminess.

Q: My pesto turned gray—how do I keep it bright green?
A: Work quickly, keep ingredients cold, and press plastic wrap directly onto the pesto surface if refrigeration is needed; adding a little lemon juice helps preserve color.

Q: Can I omit the pistachios for a nut-free version?
A: Yes—swap in toasted pumpkin seeds or sunflower seeds for a similar texture and toasty flavor.

Q: Is this suitable for meal prep?
A: Partially—make the pesto and roast the zucchini ahead. Combine with freshly cooked pasta at serving time for the best texture.

Conclusion

This Mid Century Green Living Room Delight brings together simplicity, nostalgia, and fresh, vibrant flavors—an ideal recipe to anchor relaxed dinners and convivial gatherings. If you enjoyed the aesthetic and vibe while cooking, take a moment to explore how mid-century design meets modern glamour in this curated piece on Mid-Century Meets Regency — Black Lacquer Design, or get inspired by a dreamy mid-century modern home tour with practical decorating cues at Take a Tour of the Midcentury Modern Home of Your Dreams.

Try the recipe, share a photo, and tell the community how you personalized it—there’s a whole table of friends waiting to be fed.