Tender pasta tossed with sweet peas, creamy ricotta, lemon zest, and fresh mint in a light sauce.
# Components:
→ Pasta
01 - 12 oz short pasta such as penne, fusilli, or orecchiette
02 - Salt for pasta water
→ Vegetables
03 - 1⅔ cups fresh or frozen peas
04 - 2 cloves garlic, finely chopped
05 - Zest of 1 unwaxed lemon
→ Dairy
06 - 1 cup ricotta cheese
07 - ½ cup grated Parmesan cheese, plus extra for serving
→ Herbs and Seasonings
08 - 3 tablespoons fresh mint leaves, finely chopped
09 - 2 tablespoons extra-virgin olive oil
10 - Freshly ground black pepper to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
02 - While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and cook for 1 minute until fragrant.
03 - Add the peas and cook for 2 to 3 minutes, slightly longer if using frozen peas, until bright and just tender.
04 - Add the drained pasta to the pan with the peas. Toss to combine.
05 - Remove from the heat. Stir in the ricotta, lemon zest, Parmesan, and half of the chopped mint. Add enough reserved pasta water to create a creamy sauce that coats the pasta.
06 - Season with salt and plenty of black pepper. Divide among plates and sprinkle with the remaining mint and extra Parmesan.
