# Ingredient List:
→ Pasta
01 - 12 oz dry pasta (spaghetti, linguine, or penne)
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - Zest of 1 lemon
04 - Juice of 1 lemon (about 2 tbsp)
05 - 1 small garlic clove, finely minced
→ Dairy
06 - 1 cup whole-milk ricotta
07 - 1/2 cup finely grated Parmesan
→ Herbs & Extras
08 - 2 tbsp fresh mint leaves, finely chopped, plus extra for garnish
09 - 2 tbsp extra-virgin olive oil
10 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until just al dente. Add the peas to the pot during the final 2 minutes of cooking so they heat through.
02 - While the pasta cooks, combine the ricotta, lemon zest, lemon juice, minced garlic, olive oil, half the Parmesan, and the chopped mint in a large mixing bowl. Season with salt and pepper and whisk until smooth and homogenous.
03 - Before draining, reserve 1/2 cup of the cooking water. Drain the pasta and peas in a colander and return them briefly to the pot off the heat to keep warm.
04 - Add the hot pasta and peas directly to the bowl with the ricotta emulsion. Toss vigorously, adding the reserved cooking water a little at a time until the sauce loosens and evenly coats the pasta. Adjust seasoning with salt and pepper.
05 - Divide among warmed bowls and finish with the remaining Parmesan and extra mint leaves. Serve immediately.
